Mashed potatoes are one of the stars of the show on Thanksgiving. It doesn't matter who I am with or where I am, the fluffy potato is always the first to be gone. A rule of thumb is make more than you think! For this recipe, I wanted to combine the creaminess of mashed potatoes with the crispiness of a gratin by layering already boiled potatoes on top and placing it in the broiler just before serving.
Mashed Potatoes ‘Au Gratin’
8 potatoes, Russet or Yukon Gold, peeled and halved
4 tablespoons butter + 2 tablespoons, softened
½ cup milk, whole
Salt & pepper, to taste
Chives, for garnish
Directions: Preheat the oven to broil. In a large pot, boil potatoes until tender. Drain potatoes and reserve 3 pieces from mashing. Using an electric mixer, beat potatoes until fluffy, then add butter 4 tablespoons butter, milk, salt and pepper. Place into a casserole dish. Thinly slice the remaining of the potatoes and lay on top - dot with remaining butter. Broil until potatoes are crispy on top. Remove from oven, drizzle with olive oil and garnish with chives.
*Photography & Styling by Alison