Are you ready?
I'm not but I'll get there eventually.
I am in charge this year of the regular potatoes, the sweet potatoes, a fruity-type salad, and a couple pies. I plan my meal for at least a month in advance so I can make sure we have the most delicious items and well lets face it, I love an excuse to try out even more recipes.
I definitely know what pies I am taking...Coconut Cream and Apple (the hubs requested this one) and and what sweet potato dish is going but we weren't quite set on which potatoes to bring. So in our quest for the perfect potatoes for wowing the family we came across this beauty.
I just have one word to say about it.
Okay maybe two words.
Donna's Good Luck Potatoes
3 pounds russet potatoes
3 ounces grated Gruyere cheese
¼ c. butter, melted
½ c. milk
¾ c. whipping cream
3 Tbsp. shredded Parmesan cheese, fresh is best
1. Scrub the potatoes and poke several holes in each with a fork. Bake the potatoes at 400 degrees for 45-60 minutes, or until a fork pierced into one of the thicker ones goes in easily. Remove from oven and cool potatoes briefly.
2. Cut each potato in half, and using a towel in your hand to keep the potatoes from burning you, spoon the flesh from the peels. Put the potato flesh in a large bowl and discard the peels. Mash the potatoes a few times with a masher and add the melted butter. Continue to mash the potatoes until they are evenly coated with butter. (note: It is very important to make sure the better is completely absorbed into the potatoes before you add the milk) Add the milk and continue to mash until the potatoes are the consistency that you like. Add salt and pepper to taste.
3. Spread the potatoes into a greased 3 quart baking dish. Cover them and put them in the oven at 250°F while you prepare the topping.
4. Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Remove potatoes from the oven and spread the cream mixture over the potatoes and sprinkle Parmesan cheese on top. Bake at 500 degrees for 10 minutes. Enjoy!
Source: The Meaning of Pie