Use two different starchy potatoes in this recipe to create the fluffiest mashed potato casserole of all time.
you’ve got the option to substitute white cheddar cheese for the parmesan, if you wish.
Spoon the potato mixture into the casserole dish and cool it down to room temperature.
Credit: Atonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Chelsea Zimmer
Cover with aluminum foil and refrigerate.
Reheat, covered, in a low oven (250F.
until hot, then uncover and broil until the top is browned.
The broiled top has an almost cheesy, crispy texture, while the interior stays rich and creamy.
Pair it with grilled chicken, pork tenderloin, ham, or even grilled steaks for a weeknight meal.
Bring to a boil; cook until potatoes pierce easily with a knife, 15 to 20 minutes.
Meanwhile, melt butter in a medium-size heavy saucepan over medium-high.
Cook, stirring constantly, until butter browns and is fragrant, about 4 minutes.
Remove from heat, and immediately pour into a medium-size heatproof bowl.
Set aside at room temperature to cool slightly without stirring.
Preheat broiler to high with oven rack 8 inches from heat.
Drain potatoes well, and return to pot.
Add 1/2 cup of the cream, and blend with a hand mixer until potatoes are very smooth.
Beat egg yolks, 1 at a time, into potatoes.
Slowly pour in browned butter, discarding any browned bits that have settled at the bottom of the pan.
Transfer to a lightly greased (with cooking spray) 3-quart baking dish.
Broil until top is browned, 5 to 8 minutes.
Sprinkle with chives and pepper.
