Equipment
Ingredients
Potatoes and Aromatics
- 1200 g russet potatoes, peeled and cubed
- 6 garlic, peeled whole
- 15 g salt
Dairy Enrichment
- 240 ml heavy cream
- 115 g unsalted butter, cubed
- 115 g cream cheese, softened
- 150 g parmesan cheese, freshly grated, divided into 100g and 50g portions
Seasoning and Garnish
- 2 g black pepper, freshly cracked
- kosher salt
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 200 C (400 F). Lightly grease the baking dish with a small amount of butter.
Place the peeled potatoes, whole peeled garlic cloves, and 15g of salt into the large pot. Cover with cold water by 2 centimeters, bring to a boil, and cook until the potatoes are completely tender.
While the potatoes are boiling, combine the heavy cream and butter in the small saucepan over medium-low heat until the butter melts and the mixture is warm but not boiling.
Drain the potatoes and garlic thoroughly in the colander, allowing them to steam in the colander for 2 minutes to evaporate excess surface moisture.
Pass the hot potatoes and garlic through the potato ricer directly back into the empty large pot.
Gently fold the warmed cream mixture, softened cream cheese, 100 grams of the Parmesan cheese, and black pepper into the potatoes using a wooden spoon until just combined. Taste the mixture and add kosher salt if necessary.
Transfer the mashed potato mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 50 grams of Parmesan cheese evenly over the top.
Bake in the preheated oven for 25 to 30 minutes until the cheese is melted, bubbling, and forms a golden-brown crust.
Remove the baking dish from the oven. Garnish with chopped fresh chives and let the dish rest for 5 minutes before serving.
Chef's Notes
- Using a potato ricer instead of a traditional masher guarantees the silkiest texture without activating excess starches, which is the primary cause of gummy potatoes.
- Boiling the garlic cloves directly with the potatoes mellows their harsh raw bite while infusing the dish with a sweet, deeply roasted garlic flavor from the inside out.
- To make this ahead for holidays or gatherings, assemble the entire dish in the baking pan, cover tightly, and refrigerate up to 2 days before baking. Add 10 to 15 minutes to the covered baking time if cooking straight from the refrigerator.
- Always heat your butter and cream before mixing them into the potatoes. Cold liquids drop the temperature of the starches rapidly, causing them to seize and become heavy.
Storage
Refrigerator: 4 days — Store tightly covered with foil or in an airtight container.
Freezer: 1 month — Freeze unbaked or baked. Thaw overnight in the refrigerator before baking.
Reheating: Cover with aluminum foil and bake at 175 C (350 F) for 20 minutes, then uncover for 5 to 10 minutes until heated through and crisp on top.
