Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

A wonderfully tasty improvement upon traditional mashed potatoes. This recipe is from a January 1996 edition of Gourmet Magazine. One of the reason's I love this recipe is because I can prepare it a day ahead and just heat it in advance of serving it to guests. I think this recipe was printed upon a request from someone who was served this dish at "The Governor's Inn," but I've no idea where that is!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, and lightly grease a 2-quart souffle or baking dish.
  2. Peel potatoes and quarter. In a large saucepan, cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm, force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
  3. Transfer potato mixture to prepared dish and bake 40-45 minutes, or until top is pale golden.

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