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Thanksgiving: Mashed Potatoes en Croûte

Source of Recipe


Southern Living, November 2010



List of Ingredients



• 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  
• ½ cup milk
  
• 2 bay leaves
  
• ½ cup butter
  
• ½ cup heavy cream
  
• 1 tsp salt
  
• ½ tsp freshly ground pepper
  
• ¼ tsp ground nutmeg
  
• 2 egg yolks
  
• ¼ cup freshly grated Parmesan cheese
  
• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  
• 1 large egg
  
• 1 Tbsp half-and-half
  






Instructions



1. Preheat oven to 425° F.
   Bring 2 quarts salted water to a boil in a large Dutch oven over medium-high heat. Add potatoes and next two ingredients, and cook 25 minutes or until potatoes are tender. Drain potatoes, and discard bay leaves. Mash potatoes with a potato masher until soft and fluffy.
   
   
2. Microwave butter and cream in a small microwave-safe bowl at High 1 minute. Stir until smooth; add salt, pepper, and nutmeg. Stir butter mixture into mashed potatoes. Stir in egg yolks and cheese until smooth.
   
   
3. Press one pastry sheet into a 9-inch deep-dish pie plate, allowing edges to hang over sides. Spoon mashed potatoes into pie plate, and top with remaining pastry sheet. Crimp and fold edges inward. Cut several slits in top of pastry for steam to escape. Whisk together egg and half-and-half; brush over pastry.
   Bake at 425° for 24 minutes, or until pastry is golden and has risen slightly.
   
   Makes 10 to 12 servings.