Ingredients
- 6 tablespoons unsalted butter, plus more for the baking dish
- 2 1/2 pounds Yukon gold potatoes
- 2 tablepoons kosher salt
- 2 ounces Parmesan cheese, finely grated (about 1/2 cup)
- 1/2 cup whole milk
- 1 cup cold heavy cream
Directions
Key ingredients
- Cut 6 tablespoons unsalted butter into 12 pieces and let sit at room temperature to soften. Coat an 11x7-inch or other 2-quart baking dish with unsalted butter. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, prepare the potatoes.
- Peel 2 1/2 pounds Yukon gold potatoes and cut into 1-inch cubes. Place the potatoes and 2 tablespoons kosher salt in a large saucepan, and add enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a sharp knife with no resistance, 10 to 12 minutes. Drain and set aside until the potatoes are cool enough to handle but still warm. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup).
- Pass the warm potatoes through a ricer or food mill into a large bowl. Add the butter and 1/2 cup whole milk, and mix well until combined and the butter is melted.
- Pour 1 cup cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl). Beat on medium-high speed to stiff peaks, 3 to 5 minutes.
- Stir 1/3 of the whipped cream into the potatoes. Gently fold the remaining whipped cream into the potatoes with a rubber spatula. Gently transfer the potatoes into the prepared baking dish. Sprinkle the Parmesan over the potatoes in an even layer.
- Bake until the potatoes are warmed through and the cheese is lightly browned, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition
wheat-free fish-free pescatarian tree-nut-free shellfish-free egg-free red-meat-free alcohol-free pork-free sugar-conscious soy-free peanut-free gluten-free vegetarian Calories 334 Fat 22.7 g (34.9%) Saturated 14.2 g (70.8%) Carbs 26.6 g (8.9%) Fiber 3.1 g (12.5%) Sugars 2.8 g Protein 7.4 g (14.7%) Sodium 480.7 mg (20.0%)