INGREDIENTS:

3 lbs       Yukon Gold potatoes, peeled and cut into 2-inch cubes
4 clv       Garlic, crushed
3             Eggs, separated
¼ Cup    Half & half
1 Cup     Parmesan cheese, grounded
½ Cup    Butter, melted
1             Fresh nutmeg, smidge
2T           Chives, minced
               Salt and pepper to taste

​

METHOD:

1. Heat oven to 375°, butter or spray an oven proof casserole. Place potatoes and garlic into a pot of salted water just to cover. Boil then simmer until potatoes are very tender, drain.

2. With a potato ricer, squeeze garlic & potatoes into a large bowl. Add melted butter, salt and pepper, half & half, 3 yolks, ¾ chives, parmesan and nutmeg. Whisk all and reserve.

3. Lightly whisk whites with salt and pepper, reserve ¼ in a small cup. Continue whisking whites till soft peaks and gently fold into potatoes. Place mixture in casserole and smooth out flat. Turn a chef knife on its side and with the tip, drag from one corner to the next making several large diamond marks.

4. Put a ½ teaspoon of water into the reserved whites and whisk lightly.

5. Pour liquid on top of potatoes, pick up and tip until mixture covers entire top and into the small gullies.

6. Place on middle rack for 40-45 minutes or until slightly raised and browned. Garnish with remaining chives and serve hot.

​

​

TIP:

• This may also be placed into individually sprayed Ramekins as an elegant side dish.

• I always keep a fresh whole piece of nutmeg in my pantry. It will last for about 5 plus years and has a much stronger and better taste. Just a few swipes on a microplane is all it takes.