Photo: Victor Protasio“The ham adds the perfect amount of salty, savory flavor,” says the executive chef ofMarsh Housein Nashville.Mashed Potatoes with Country Ham & Cheddar3 lb. Yukon Gold potatoes, peeled and diced1 cup (8 oz.) salted butter, cut into ½-in. cubes, softened¾ cup crème fraîche or sour cream1¾ tsp. kosher salt, divided8 oz. aged white Cheddar cheese, shredded (about 2 cups), divided4 large egg yolks Cooking spray5 oz. country ham, thinly sliced½ cup thinly sliced scallions (about 4 scallions)1.Preheat oven to 350°. Place potatoes in a large stockpot. Add water to completely cover potatoes and 1 teaspoon salt. Bring to a boil over high. Reduce to medium-low heat, and simmer until potatoes are tender when pierced with a fork, about 10 minutes. Drain and return potatoes to pot. Mash potatoes to desired consistency.2.Add butter, crème fraîche, remaining ¾ teaspoon salt and 1 cup of the cheese; stir just until smooth and incorporated. Let stand 10 minutes.3.Add egg yolks, and stir just until incorporated.4.Coat a 2-quart broiler safe baking dish with cooking spray. Transfer mashed-potato mixture to dish, and smooth top with a rubber spatula. Top evenly with remaining 1 cup cheese. Bake in preheated oven until potatoes are heated through and cheese has melted, about 20 minutes.5.Meanwhile, heat a small skillet over medium high. Add ham, and cook until ham is brown and crisp, about 4 minutes per side. Transfer to a plate lined with paper towels to drain; let cool 10 minutes.6.Increase oven temperature to high broil; broil potatoes until the cheese is bubbly and top is brown and golden, about 2 minutes.7.Remove mashed potatoes from oven. Crumble crispy ham on top, and sprinkle with scallions. Serve hot.Serves:12Active time:30 minutesTotal time:45 minutesQuick Tip!Free up your oven: Bake the mashed potatoes early in the day, and then transfer them to a slow cooker set to ‘low.’ They’ll stay warm and creamy.
Photo: Victor Protasio
“The ham adds the perfect amount of salty, savory flavor,” says the executive chef ofMarsh Housein Nashville.Mashed Potatoes with Country Ham & Cheddar3 lb. Yukon Gold potatoes, peeled and diced1 cup (8 oz.) salted butter, cut into ½-in. cubes, softened¾ cup crème fraîche or sour cream1¾ tsp. kosher salt, divided8 oz. aged white Cheddar cheese, shredded (about 2 cups), divided4 large egg yolks Cooking spray5 oz. country ham, thinly sliced½ cup thinly sliced scallions (about 4 scallions)1.Preheat oven to 350°. Place potatoes in a large stockpot. Add water to completely cover potatoes and 1 teaspoon salt. Bring to a boil over high. Reduce to medium-low heat, and simmer until potatoes are tender when pierced with a fork, about 10 minutes. Drain and return potatoes to pot. Mash potatoes to desired consistency.2.Add butter, crème fraîche, remaining ¾ teaspoon salt and 1 cup of the cheese; stir just until smooth and incorporated. Let stand 10 minutes.3.Add egg yolks, and stir just until incorporated.4.Coat a 2-quart broiler safe baking dish with cooking spray. Transfer mashed-potato mixture to dish, and smooth top with a rubber spatula. Top evenly with remaining 1 cup cheese. Bake in preheated oven until potatoes are heated through and cheese has melted, about 20 minutes.5.Meanwhile, heat a small skillet over medium high. Add ham, and cook until ham is brown and crisp, about 4 minutes per side. Transfer to a plate lined with paper towels to drain; let cool 10 minutes.6.Increase oven temperature to high broil; broil potatoes until the cheese is bubbly and top is brown and golden, about 2 minutes.7.Remove mashed potatoes from oven. Crumble crispy ham on top, and sprinkle with scallions. Serve hot.Serves:12Active time:30 minutesTotal time:45 minutesQuick Tip!Free up your oven: Bake the mashed potatoes early in the day, and then transfer them to a slow cooker set to ‘low.’ They’ll stay warm and creamy.
“The ham adds the perfect amount of salty, savory flavor,” says the executive chef ofMarsh Housein Nashville.
Mashed Potatoes with Country Ham & Cheddar
3 lb. Yukon Gold potatoes, peeled and diced1 cup (8 oz.) salted butter, cut into ½-in. cubes, softened¾ cup crème fraîche or sour cream1¾ tsp. kosher salt, divided8 oz. aged white Cheddar cheese, shredded (about 2 cups), divided4 large egg yolks Cooking spray5 oz. country ham, thinly sliced½ cup thinly sliced scallions (about 4 scallions)
1.Preheat oven to 350°. Place potatoes in a large stockpot. Add water to completely cover potatoes and 1 teaspoon salt. Bring to a boil over high. Reduce to medium-low heat, and simmer until potatoes are tender when pierced with a fork, about 10 minutes. Drain and return potatoes to pot. Mash potatoes to desired consistency.
2.Add butter, crème fraîche, remaining ¾ teaspoon salt and 1 cup of the cheese; stir just until smooth and incorporated. Let stand 10 minutes.
3.Add egg yolks, and stir just until incorporated.
4.Coat a 2-quart broiler safe baking dish with cooking spray. Transfer mashed-potato mixture to dish, and smooth top with a rubber spatula. Top evenly with remaining 1 cup cheese. Bake in preheated oven until potatoes are heated through and cheese has melted, about 20 minutes.
5.Meanwhile, heat a small skillet over medium high. Add ham, and cook until ham is brown and crisp, about 4 minutes per side. Transfer to a plate lined with paper towels to drain; let cool 10 minutes.
6.Increase oven temperature to high broil; broil potatoes until the cheese is bubbly and top is brown and golden, about 2 minutes.
7.Remove mashed potatoes from oven. Crumble crispy ham on top, and sprinkle with scallions. Serve hot.
Serves:12
Active time:30 minutes
Total time:45 minutes
Quick Tip!Free up your oven: Bake the mashed potatoes early in the day, and then transfer them to a slow cooker set to ‘low.’ They’ll stay warm and creamy.
source: people.com
