A Harvest Table Recipe Course 3 | Mashed Potatoes ‘Au Gratin’

Mashed potatoes are one of the stars of the show on Thanksgiving.  It doesn't matter who I am with or where I am, the fluffy potato is always the first to be gone.  A rule of thumb is make more than you think! For this recipe, I wanted to combine the creaminess of mashed potatoes with the crispiness of a gratin by layering already boiled potatoes on top and placing it in the broiler just before serving.  

Mashed Potatoes ‘Au Gratin’

8 potatoes, Russet or Yukon Gold, peeled and halved 

4 tablespoons butter + 2 tablespoons, softened

½ cup milk, whole

Salt & pepper, to taste

Chives, for garnish

Directions: Preheat the oven to broil.  In a large pot, boil potatoes until tender.  Drain potatoes and reserve 3 pieces from mashing.  Using an electric mixer, beat potatoes until fluffy, then add butter 4 tablespoons butter, milk, salt and pepper.  Place into a casserole dish.  Thinly slice the remaining of the potatoes and lay on top - dot with remaining butter.  Broil until potatoes are crispy on top.   Remove from oven, drizzle with olive oil and garnish with chives. 

*Photography & Styling by Alison