Mashed Potatoes & Pommes Mont d’Or
I love to mashed potatoes served alongside many dishes. Here I use the absolute minimum amount of water needed. That way when they are done cooking, I do not have to drain them. The garlic adds extra flavor.
The pommes mont d’or, or golden mount potato, are a perfect way to use up leftover mashed potatoes. Sometimes I make mashed potatoes just to make the mont d’or. The mixture becomes puffed like a golden soufflé. It’s delicious and very elegant.
Serves 4
Ingredients
Mashed Potatoes
- 1 ½ pounds Yukon gold or other waxy potatoes
- 2 cups cold water
- 4 cloves garlic
- Salt and freshly ground black pepper
- 1 stick unsalted butter
Pommes Mont d’Or
- 4 cups mashed potatoes
- 3 large eggs
- ½ cup grated Gruyère, Emmentaler or Swiss cheese
- 1 tablespoon grated Parmigiano Reggiano or parmesan cheese cheese
- Fine sea salt and freshly ground black pepper
- 1 teaspoon olive oil
Method
Mashed Potatoes
- Peel the potatoes and cut into 1 ½-inch cubes. Place in a saucepan with the cold water and garlic cloves. Season well with salt, and cook until very tender, about 30 minutes. The potatoes should have no resistance when pierced with a knife. Drain off any liquid remaining in the pan and return the pan with the potatoes to the stovetop. Mash well with a potato masher. Season with pepper, add the butter, and mix with a whisk until smooth.
Pommes Mont d’Or
- Preheat the oven to 400°F.
- Using a wire whisk, mix together the mashed potatoes, eggs, and grated Gruyère. Taste for seasoning and adjust as necessary.
- Oil the bottom and sides of a 6-cup gratin dish and fill it with the mixture. Sprinkle with the Parmigiano Reggiano and bake until puffy and golden, 35 to 40 minutes.