Casserole of Potatoes
A classic potato casserole formed into a ring or nest shape, baked until golden, and filled with your choice of ragout, fricassee, cutlets, or macaroni. This elegant presentation makes an impressive side dish or main course.
Ingredients
- 2 pounds Potatoes, mealy variety (such as russet), peeled (Choose starchy potatoes for best mashing texture)
- 4 tablespoons Butter (Softened)
- 0.25 cup Heavy cream (Warmed)
- 0.75 teaspoon Salt (Or to taste)
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Instructions
- 1Place peeled potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and cook until potatoes are completely tender when pierced with a fork, about 15-20 minutes depending on size.
- 2Drain the potatoes thoroughly in a colander. Return them to the pot and place over low heat for 1-2 minutes, shaking occasionally, to evaporate excess moisture.
- 3Mash the hot potatoes thoroughly using a potato masher or ricer until completely smooth with no lumps. Add the butter, cream, and salt, and mix vigorously until the mixture is smooth, fluffy, and well combined.
- 4Preheat your oven to 375°F (190°C).
- 5Butter an oven-safe serving dish. Spread the mashed potato mixture on the dish to form a ring about 1.5 inches high, leaving a hollow center opening approximately 4-5 inches in diameter. Use a spoon or spatula to smooth the surface and create an even ring shape.
- 6Place the dish in the preheated oven and bake for 20-25 minutes, until the potato ring is golden brown on top and the edges are lightly crispy.
- 7Remove from oven. If needed, carefully scoop out additional potato from the center to enlarge the cavity. Fill the center with your choice of ragout, fricassee, cutlets, or macaroni. Serve immediately while hot.
