Decadent Whipped Potatoes Recipe

5 from 1 vote

This recipe merges the sophisticated taste of Duchess Potatoes with the homely appeal of a casserole, creating a unique and comforting culinary delight

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: pecorino romano, potatoes

Servings:

Calories: 546kcal

Author: Leigh Harris

Ingredients

2 lbs Russet potatoes
2 lbs Yukon Gold potatoes
1 cup Butter unsalted
1 cup Heavy cream divided
2 Egg yolks
1 cup Pecorino Romano cheese
2 tsp Kosher salt
1/2 tsp Black pepper
1 tbsp Fresh chives chopped

US Customary - Metric

Instructions

Peel and dice all your potatoes into 1 inch pieces
Place them in a large pot and cover them with water. Add 1 tablespoon of kosher salt and bring it to a boil. Cook the potatoes for approximately 10 minutes or until fork tender.
Melt the butter in a medium sized saucepan over medium to medium-high heat. Cook the butter, stirring often, until the butter begins to brown and become fragrant, around 5 minutes.
Once lightly browned, remove the butter from the saucepan and place it into a bowl and set aside.
When the potatoes are ready, drain them and return to the pot or mixing bowl.
Add 1/2 cup of the cream and blend until smooth with a hand mixer.
Add one egg yolk and beat into the potatoes. Once incorporated, add the other egg yolk and beat until combined well.
Slowly add the browned butter, discarding any burned bits, and continue to combine with hand mixer.
Add the Pecorino Romano cheese, 1/2 teaspoon of freshly ground black pepper, 2 teaspoons of kosher salt, and the remaining 1/2 cup of heavy cream and beat until smooth.
Transfer the potatoes to a greased 3 quart baking dish. Smooth with a spatula.
Put your oven on high broil and place the oven rack to approximately 8 inches from the heat.
Broil the potatoes until the top is browned, approximately 5-6 minutes depending on your oven.
Once browned, remove from oven and garnish with chopped chives and freshly ground black pepper.
Salt and pepper to taste and serve.

Notes

Storing Leftover Mashed Potatoes

Let the whipped mashed potatoes cool to room temperature, place in an airtight container, and store in the refrigerator for up to 4 days.

Freezing Leftover Mashed Potatoes

Let it come to room temperature, place it in a freezer-safe container or bag, and freeze for up to 2 months for best quality. When reheating you might need to add a little more butter or cream.

Nutrition