This dish takes mashed potatoes to a whole new level ---- Gruyere and Parmesan cheese, lots of butter and baked until golden brown
- 6 russet potatoes
- 1 clove of garlic, cut into 4 pieces
- 1/4 cup unsalted butter, room temperature
- 3/4 cup whole milk, warmed, plus an extra 1/2 cup
- 1 tablespoon minced fresh herbs (you can use whatever herbs you have on hand --- chives, parsley, sage, rosemary, thyme)
- 3/4 cup heavy whipping cream
- 1 cup Gruyere, grated
- 3 tablespoons Parmesan cheese, grated
Preheat oven to 500 degrees.
Peel and cube the potatoes. Add them to a large pot and fill the pot until the water just covers the potatoes. Add the garlic and a generous sprinkle of salt. Bring the pot to a boil, and then reduce the heat and simmer the potatoes until they are tender when pierced with a fork. This should take about 20-25 minutes. Drain the potatoes, discarding the garlic, and return them to the pot.
Mash the potatoes to release some of the steam, and then add the butter and milk. Continue to mash until the potatoes are smooth and silky. Add more milk 1 tablespoon at a time, if needed to thin out the potatoes. Season to taste with salt and pepper.
Spoon the mashed potatoes into a large, well-buttered baking dish. Spread them evenly and sprinkle them with the herb mixture. Set aside.
With an electric mixer (or stand mixer), whip the cream until soft peaks form. Fold in the Gruyere cheese and spoon the mixture over the top of the potatoes. Sprinkle with Parmesan cheese and bake until heated through and golden brown, about 10 minutes.
TIP #1: You can make these potatoes 1 day ahead! How great is that!! If you want to make them ahead, follow all the steps until you spoon the potatoes into the baking dish. Cover with foil and refrigerate. The next day warm the potatoes in the oven while you chop the herbs and prepare the cream. Then follow the rest of the steps.
TIP #2: Only have 1 oven? No problem! Prepare the potatoes and have them ready to go in the oven when the tenderloin comes out. The potatoes can cook while the tenderloin is resting. Problem solved!