IT SOMETIMES SEEMS THAT EVERY FORMAL DINNER buffet I attend, from Maryland to Arkansas, includes what are commonly called “party potatoes.” Some versions are smooth as silk or slightly chunky, others are relatively bland or overly spicy, and still others are appropriately moist or so dry they should be put down the disposal. Simple to prepare, party potatoes can be utterly delicious when they remain creamy yet have a crusty top. If I have any suspicion that the potatoes might be drying out (I poke them with a knife or fork), I add a little more milk or, if they feel cooked, take them out of the oven momentarily, then run them quickly under the broiler till the top is glazed.
MAKES: 6 to 8 servings
INGREDIENTS:
- 6 medium russet potatoes (about 3 pounds), peeled and diced
- 4 tablespoons (1/2 stick) butter, softened
- 1 1/4 cups whole or 2-percent milk
- 3 large egg yolks, beaten
- 6 scallions (part of green tops included), finely chopped
- 2 cups grated extra-sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- Pinch of ground nutmeg
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Place the diced potatoes in a large pot and add enough water to cover them.
- Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer the potatoes until they are very tender, which usually takes about 20 minutes.
- Drain the water from the pot and add the softened butter to the potatoes.
- Mash the potatoes with a potato masher until they are smooth.
- Add the milk, beaten egg yolks, finely chopped scallions, 1 1/2 cups of grated cheddar cheese, salt, pepper, and nutmeg to the mashed potatoes. Stir well until all the ingredients are well blended and the mixture is creamy.
- Scrape the potato mixture into a 1 1/2-quart buttered dish or shallow casserole dish.
- Sprinkle the remaining grated cheese evenly over the top of the potato mixture.
- Bake the dish in the preheated oven for about 25 to 30 minutes, or until the top is glazed and slightly crusty with a few dark spots, while the potatoes remain creamy and moist.
- Serve the cheesy mashed potatoes piping hot.
