Mashed Potato Gratin

Try this mashed potato recipe from Pillsbury.

Mashed Potato Gratin

BettyCrockerRecipe by BettyCrocker

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20 minutes

1 hour 30 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 300
  • 14g
    (Saturated Fat 8g, Trans Fat 1/2g)
  • 115mg
  • 410mg
  • 33g
    (Dietary Fiber 3g, Sugars 3g)
  • 11g
  • Percent Daily Value*
  • 10%
  • 10%
  • 25%
  • 4%
  • Exchanges
  • 1
  • 1
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. In step 2, do not sprinkle with remaining 1/2 cup cheese. In step 3, bake 20 minutes. Sprinkle remaining cheese over top; bake 10 minutes longer.

  • Tip

    Russet potatoes are the best choice for mashing, as red potatoes are waxy and may become pasty more easily.

Ingredients

  • 3  lb russet potatoes, peeled, cut into small pieces
  • 1/4  cup butter or margarine
  • 3  egg yolks
  • 1  teaspoon salt
  • 1  cup milk
  • 1 1/2  cups shredded Swiss cheese (6 oz)
  • Chopped fresh parsley, if desired

Directions

  1. 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
  2. 2Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
  3. 3Bake 30 minutes or until edges are light golden brown. Sprinkle with chopped parsley.

Categories: Ingredient, Vegetables, Potatoes

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