Not much to explain here… just simple, delicious, creamy, mashed potatoes with a crispy top.
This is really a no fail recipe. I make this dish all the time, esp during the holidays, and use the same exact recipe. Depending on the number of guests, I double or quadruple the ingredients and it’s always a hit.
Here I’ve used ramekins to make individual portions for easy serving, but when I make it for a big dinner, I just use a deep roasting pan instead of individual ramekins.
About the recipe:
This could easily be made into a Duchess Potatoes, but that involves egg yolks and heavy cream, which is a bit too rich and heavy for a weeknight meal. This is just your regular ol’ mashed potatoes, with milk and butter, that is roasted on a high temperature to get the golden crispy top.
Don’t let that extra step scare you, it’s just simply putting the already prepared potatoes into an oven safe dish and sticking it in the oven for 10-15 mins. But if you’re still hesitant then just stop after adding the milk and butter, but that crispy top is just so worth it…. seriously addicting!
One thing to note, I always use Yukon gold potatoes for mashed potatoes, they’re just way creamier than other potatoes. But you can definitely use Idaho or russet potatoes here and get similar results.
Key to this recipe is to work with warm potatoes. It is important that you process the potatoes while they are still warm, this will make sure that all the seasonings and flavorings are well incorporated.
- 2 large Yukon gold potatoes
- 1/4 cup milk
- 2 tbsp butter
- Salt to taste
- Tiny pinch of pepper, about 1/8 tsp
- In a small pot, add the potatoes and fill it with water so the potatoes are submerged. Cover with lid and bring it to a boil. Once it starts to boil, turn the heat to medium low and simmer for 20 minutes, until the potatoes are fork tender. Once cooked, drain and let cool.
- Meanwhile, warm the milk in a pot or microwave. Pre-heat oven to 425 degrees.
- Once the potatoes are cool enough to handle, but still warm, peel and mash them using a potato ricer or fork. Working quickly, add the hot milk, butter, salt, pepper and mix well. **see note 1
- Pour the mashed potatoes into oven safe ramekins **see note 2. Put the ramekins on a baking sheet and put it in the hot oven, on the top rack, and bake for 10-15 minutes, until the top is golden brown.
- Once done, remove them very carefully, the ramekins will be hot! Enjoy!
- It is important that you process the potatoes while they are still warm, this will make sure that all the seasonings and flavorings are well incorporated.
- There’s absolutely no specification on what size or type of dish to use here. Just put it in an oven safe dish and fill it up to the top so it can get nicely browned.