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Heavenly Potatoes

Source of Recipe

From "How to Cook Like a Southerner" by Johnnie Gabriel


Recipe Introduction

"The name alone of this recipe from my friend Emily Teddy tempted me, and after reading the ingredients, I could hardly wait to taste them."

List of Ingredients

Potatoes:
â—¦ 3 pounds Russet potatoes
â—¦ Salt and black pepper to taste
â—¦ ¼ cup (½ stick) butter, softened
â—¦ ½ cup milk

Topping:
â—¦ ½ cup whipping cream
â—¦ 3 ounces Gruyère cheese, shredded
â—¦ 3 tablespoons freshly grated Parmesan cheese
â—¦ Fresh parsley, chopped for garnish


Recipe

Preheat the oven to 400 degrees. Scrub the potatoes and prick with a fork. Place them directly on the oven rack and bake for 45 to 60 minutes, or until easily pierced with a fork. Remove from the oven, cool slightly, and halve lengthwise.

Spray a 9 x 13-inch or 3-quart casserole dish with nonstick cooking spray. Scrape the potato flesh into a mixing bowl. Discard the peels or save to make fried potato skins. With a stand mixer or a potato masher, mash the potatoes until smooth. Taste the potatoes and add salt and pepper as needed. Add the butter and milk and stir until blended. Spread in the prepared dish.

Increase the oven temperature to 500 degrees.

To make the topping:
In a medium bowl use a stand mixer to whip the cream to soft peaks. Fold in the Gruyère cheese with a plastic spatula. Spread the mixture evenly over the potatoes and sprinkle with Parmesan. Bake until heated thoroughly and the topping is golden brown, about 10 minutes.

Garnish with parsley and serve warm.

Makes 8 to 10 servings