Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Serves: 10 -12
Recipe
- 2.5 kg PEI Russet potatoes, peeled and cut into 1½- to 2-inch chunks
- ¾ cup (12 tbsp / 170 g) unsalted butter
- ¼ cup thinly sliced fresh chives, divided
- 1 tbsp fine sea salt (for boiling water), plus 2 tsp fine sea salt (to taste)
- 1 tsp freshly ground black pepper
- 1½ cups 2% milk, warmed
- 2 cups (about 200 g) shredded Gruyère cheese, divided
Method of preparation
- Boil the potatoes: Place potato chunks into a large pot and cover with cold water by at least 1 inch. Stir in 1 tablespoon of salt. Bring to a boil over high heat, reduce to medium, and simmer until easily pierced with a fork, 15 to 20 minutes.
- Brown the butter: While the potatoes cook, melt the butter in a small light-bottomed saucepan over medium heat. Swirl frequently as it foams. After 5 to 7 minutes, once golden-brown flecks settle at the bottom and the aroma is nutty, immediately remove from heat. Stir in 3 tablespoons of chives, 2 teaspoons of salt, and the black pepper.
- Steam-dry: Drain the cooked potatoes thoroughly in a colander. Return them to the warm, dry pot off the heat for 1 to 2 minutes, shaking occasionally to let excess steam evaporate for the fluffiest texture.
- Mash & combine: Pour in the warm brown butter mixture and warmed milk. Mash using a potato masher, ricer, or wire whisk until smooth and creamy. Fold in 1 cup of Gruyère until melted and evenly incorporated. Taste and adjust salt if needed.
- Broil & serve: Set the oven broiler to high. Transfer the mashed potatoes into a buttered 9×13-inch (or 3-quart) casserole dish, smoothing the top or swirling with a spoon to create crisp ridges. Scatter the remaining 1 cup of Gruyère over the surface. Broil 6 inches from the heat element until the cheese is bubbling and golden brown, 3 to 5 minutes. Garnish with the reserved 1 tablespoon of chives and serve hot.
