Mashed Potatoes and Potatoes Dauphinoise

Cut 4 ounces of butter and 4 ounces of cream cheese into chunks and set aside to reach room temperature.

Prepare a pot of salted water for boiling potatoes.

Peel the potatoes and cut them into consistent size chunks.

Boil the potatoes until they are tender, testing doneness by smashing a potato on a plate.

Drain the potatoes and mash them using a ricer or food mill for a creamy texture.

Fold in the cream cheese and butter gently, adding about half of the 1/2 cup of heavy cream gradually until no streaks remain and the potatoes are light and fluffy.

For the potato dauphinoise, peel and cut russet potatoes using a mandolin set to 1/8 inch, cutting directly into a bowl of cream to coat them.

Prepare a baking dish by smearing it with a thick layer of butter and smashing a clove of garlic to smear its juices into the butter.

Layer the coated potatoes in the dish, sprinkling a little gruyere cheese between layers until all potatoes are used.

Pour the remaining cream into the dish until it comes up the sides of the potatoes but does not swim.

Top the final layer of potatoes with the remaining gruyere cheese.

Cover the dish with aluminum foil and bake in a preheated oven at 350 degrees for about 45 minutes.

Remove the foil and bake for an additional 15 to 30 minutes until the potatoes are tender and golden.

Test doneness by poking with a sharp knife; it should offer no resistance.

If necessary, broil for a minute or two to achieve desired color, then let it rest for 15 to 20 minutes before serving.

Equipment Needed

Spice Level: