Author Adapted by Pam - For the Love of Cooking / Original by Bon Appetit
Equipment
Large pot
8-inch baking dish
Ingredients
6medium Yukon gold potatoes**about 1¾-2 lbs.
½cup + 2 tbspheavy cream
⅓cup + 1 tbspsour cream
5tbspmelted butter, cooled
2egg yolks
2cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Instructions
Place potatoes in a large pot and pour in enough water to cover them by 2-inches; season well with sea salt.
Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 30-40 minutes. Drain and let cool slightly.
Preheat the oven to 425 degrees.
Whisk together the cream, sour cream, butter, egg yolks, and garlic in a large bowl; season generously with salt and freshly cracked pepper, to taste.
Peel the cooled potatoes and pass the flesh through a ricer directly into a large bowl. Pour in the cream/egg mixture. Fold in gently (be careful not to overmix). Transfer to an 8-inch baking dish and decoratively scrape or swirl the top with the tines of a fork to allow browning and texture.
Bake uncovered, rotating once, until golden brown and slightly puffed, 30–40 minutes.
Making Ahead of Time:
You can make this casserole 24 hours before serving. Simply follow the directions up until the baking step. Wrap the baking dish tightly with plastic wrap and place it in the refrigerator. Bake uncovered at 425 degrees for 45-50 minutes, or until golden brown on top.