Mashed Potato, Cheese, And Chive Gratin Recipe - Cooking Index
Mashed Potato, Cheese, And Chive Gratin Recipe - Cooking Index
"I spend as much time as I can cooking," writes Brigette Lyons of Allendale, New Jersey, "and I'm equally comfortable feeding two or two hundred. I thoroughly enjoy giving sit-down meals, including an annual Christmas luncheon I do for about twenty guests. I just like to cook, period. Cooking for two hundred may be different from making weeknight dinners for myself and my husband, John, but organization is the key to both. I try to keep things on hand that are simple and easy to prepare."
Type: Vegetables| 3 1/2 lbs | 1589g / 56oz | Russet potatoes - peeled, and |
| Cut into 1" cubes | ||
| 1 | Cream cheese - (8 oz) - room temperature | |
| 1/2 cup | 118ml | Sour cream |
| 1/2 cup | 118ml | Whole milk |
| 3/4 cup | 109g / 3.8oz | Chopped fresh chives - (abt 3 bunches) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Chilled butter - cut small pieces |
Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot.
Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 375 degrees. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
This recipe yields 6 servings.
Source:
Bon Appetit, December 2001
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