Yukon Gold Mashed Potato Gratin
I like to keep the skin on for mashed potatoes – it adds texture but also keeps the potato light and fluffy when boiling the potatoes.
Roasted garlic is a nice addition to the mash. Simply add the garlic to a small roasting pan, sprinkle with olive oil and then cover with aluminum foil. Roast garlic until soft and golden, about 1 hour in a 350 degree F. oven.
Yield: 4 servings.
Ingredients
- 4 medium Yukon Gold potatoes, skin on
- 2 tbsp. butter
- ¼ cup to ½ cup milk
- Coarse salt and freshly cracked black pepper, to taste
- Pinch nutmeg
- 2 tbsp. chopped fresh chives
- ½ head of roasted garlic (optional)
- Handful grated cheddar cheese (about ¼ cup)
- Butter, for buttering the baking dish
Method
- Put the potatoes and some salt in a medium saucepan, add enough cold water to cover, and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are fork tender, about 25 to 30 minutes, depending on size of potatoes.
- Drain potatoes well. Return potatoes to pot. Season with salt and pepper and nutmeg. Add butter and milk. Coarsely mash the potatoes with a masher. Stir in chives and roasted garlic.
- To make the mashed potatoes into a gratin:
- Preheat broiler.
- Butter baking dish. Add mashed potatoes. Sprinkle with cheddar cheese. Bake until heated through. Broil until cheese is bubbling and lightly golden, about 2 to 5 minutes depending on heat of broiler.
