Mashed Potato Gratin

Recipe #166311

tips on making mashed potatoes: Zaar ,chef2chef,discusscooking

YIELDS: 8x11.5 glass dish

COMMENT:
Looks like gluggy paste, but there are still tiny potato pcs. Not too salty, but can taste the cheese flavor. Texture like eaten french fries, tastes like it too

CHANGES:
1.5 K potato = 3 lbs
4 serving spoon margarine spread
1 1/4c milk = instead of 1 c
3/4 bar Swiss cheese (225g) = same amount as in recipe (6z)

EQUIPMENT:
Big soup pot to boil potato, glass 8x11.5 pan. Improvised rack 325º- 30min -->brown at the bottom

PROCEDURE:
1. Peel, quartered potato. Place in soup pot. Turn on heat. Boil till easily pierced by fork = 25min
2. Scoop out, transfer all in KA. Using whisk, mash the potato, starting at L speed
3. Add margarine, salt, cheese (grated 1/2 of bar), 1/2 c milk
4. Add yolk ---> did't get cooked
5. Transfer to pan. I forgot to add in 1/2 + 1/4 c milk, so i pour it on pan and mix w/ spatula
6. Sprinkle grated 1/4 (of bar) of cheese on top

RECIPE:

3 lbs russet potatoes, cut into small pieces
1/4 cup butter or margarine
3 egg yolks
1 teaspoon salt
1 cup milk
1 1/2 cups shredded swiss cheese (6 oz.)
chopped fresh parsley, if desired

1. Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
2. Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
3. Bake 30 minutes or until edges are light brown. Sprinkle with chopped parsley.