Hands on time: 45 minutes
Total Time: 1 hour
Serves: 10-12
Recipe
- 2.5 kg PEI Russet Potatoes, peeled and cut into 1-2 inch chunks (optional: rinsed to remove extra starch)
- 12 tbsp unsalted butter
- ¼ cup thinly sliced chives (reserve 1 tbsp for garnish)
- 2 tsp sea salt (check)
- 1 tsp freshly grated black pepper
- 1 1/2 cups of 2% milk, warmed
- 2 cups of shredded Gruyere cheese
Method of preparation
Place potatoes into a large pot and cover with cold water; season water with sea salt. Bring to a boil over high heat, reduce to a simmer and continue to cook until potatoes are tender, about 15-20 minutes.
In the meantime, in a small pot over medium heat, simmer butter, stirring frequently, until lightly browned and toasted, about 5-7 minutes (watch carefully as this can burn easily). Remove from heat. Stir in 3 tbsp of sliced chives, salt and pepper.
Preheat oven broiler.
Drain potatoes. Return to pot. Pour warmed milk and browned butter into potatoes. Mash until smooth with a hand masher or large whisk. Add 1 cup of cheese and stir in until incorporated. Scrape into a buttered casserole, top with additional cheese and broil until cheese is browned and bubbling. Top with remaining chives. Serve.
