Chef Paul Lillakas’ Brown Butter, Chive and Gruyere Mashed Potatoes recipe

Oh the ever-versatile potato! If you are hosting Thanksgiving dinner this weekend, you will definitely want to add Chef Paul Lillakas‘ twist on mashed potatoes to your table.

Brown Butter, Chive and Gruyere Mashed Potatoes

Hands on time: 45 minutes
Total Time: 1 hour
Serves: 10-12

Ingredients:
2.5 kg PEI Russet Potatoes, peeled and cut into 1-2 inch chunks (optional: rinsed to remove extra starch)
12 tbsp unsalted butter
¼ cup thinly sliced chives (reserve 1 tbsp for garnish)
2 tsp sea salt (check)
1 tsp freshly grated black pepper
1 cup of 2% milk, warmed
2 cups of shredded Gruyere cheese

Place potatoes into a large pot and cover with cold water; season water with sea salt. Bring to a boil over high heat, reduce to a simmer and continue to cook until potatoes are tender, about 15-20 minutes.
In the meantime, in a small pot over medium heat, simmer butter, stirring frequently, until lightly browned and toasted, about 5-7 minutes (watch carefully as this can burn easily). Remove from heat. Stir in 3 tbsp of sliced chives, salt and pepper.
Preheat oven broiler.
Drain potatoes. Return to pot. Pour warmed milk and browned butter into potatoes. Mash until smooth with a hand masher or large whisk. Add 1 cup of cheese and stir in until incorporated. Scrape into a buttered casserole, top with additional cheese and broil until cheese is browned and bubbling. Top with remaining chives. Serve.