2014 is quickly coming to a close and my heart is a bit sad to bid it farewell. I have never liked goodbyes...
Fortunately, there are still a few precious moments of this year left to be enjoyed, and if you are familiar with this blog you know that we celebrate last moments with butter, butter, and various forms of rich, decadent dairy.
We are making what are perhaps the richest, creamiest, and most decadent of all potatoes.
Mashed potatoes must be flavorful, creamy, and fluffy - these are my simple but requisite demands.
In this particular application, our potatoes get their creaminess from butter, sour cream, and careful whipping,. Eggs provide fluffiness and sharp, aged white cheddar gives us a burst of rich, refined flavor.
These potatoes are cooked twice. The first cooking period serves to actually cook the potatoes, while the second gives them a light and fluffy texture.
Yukon gold potatoes are peeled and boiled while the sharp, salty, cheddar is grated.
Are you excited?
These potatoes make the perfect side dish to pair alongside just about any of your holiday dinners. They can also be whipped ahead of time and baked just before serving, which is quite convenient if you are preparing an extravagant New Year's Eve feast. I like to do as much cooking as possible ahead of time - it makes the hour before a dinner less stressful.
Sour cream, butter, cheese, eggs and potatoes seem like the perfect way to end this year.
If you were expecting a smoothie recipe I apologize, but not really... January will give us plenty of time for salads and super fruits. But for now, I am going to sit in my favorite corner, in my new Christmas socks, and savor these last precious moments of a year that has been very good to me.
Thank you for spending another year with me and my oven. You are loved and appreciated.
*imaginary Champagne glass clink*
makes 8 4-ounce ramekins
- 5 medium yukon gold potatoes, peeled and cubed
- 1/2 cup sour cream
- 3 tablespoons unsalted butter
- 1 1/2 cups freshly grated aged, sharp Irish white cheddar
- 2 large eggs
- kosher salt and freshly ground pepper, to taste
- heavy cream, optional
Place potatoes in a large saucepan and cover with water. Sprinkle with 1 teaspoon of kosher salt. Bring to a boil over high heat and boil until the potatoes are fork tender, about 10-12 minutes.
Preheat oven to 450 degrees.
Drain the cooked potatoes and stir in butter until melted. Using a hand mixer, whip potatoes until smooth and fluffy, then beat in sour cream and add eggs one at a time. Mix until fully incorporated and add cheese. Season with salt and freshly ground pepper to taste. If the potatoes appear overly thick you may add a dash of heavy cream to loosen them.
Divide potatoes amongst eight ceramic ramekins.* Place the filled ramekins on a sheet pan and transfer to the oven. Bake for 15 minutes or until the tops are browned and have puffed slightly.
Allow to cool for 5-7 minutes before serving. Enjoy!
*If you wish to bake the potatoes later, the filled ramekins can be covered in plastic wrap and refrigerated for several hours before baking.