Twice-Cooked Potatoes
makes 8 4-ounce ramekins
- 5 medium yukon gold potatoes, peeled and cubed
- 1/2 cup sour cream
- 3 tablespoons unsalted butter
- 1 1/2 cups freshly grated aged, sharp Irish white cheddar
- 2 large eggs
- kosher salt and freshly ground pepper, to taste
- heavy cream, optional
Place potatoes in a large saucepan and cover with water. Sprinkle with 1 teaspoon of kosher salt. Bring to a boil over high heat and boil until the potatoes are fork tender, about 10-12 minutes.
Preheat oven to 450 degrees.
Drain the cooked potatoes and stir in butter until melted. Using a hand mixer, whip potatoes until smooth and fluffy, then beat in sour cream and add eggs one at a time. Mix until fully incorporated and add cheese. Season with salt and freshly ground pepper to taste. If the potatoes appear overly thick you may add a dash of heavy cream to loosen them.
Divide potatoes amongst eight ceramic ramekins.* Place the filled ramekins on a sheet pan and transfer to the oven. Bake for 15 minutes or until the tops are browned and have puffed slightly.
Allow to cool for 5-7 minutes before serving. Enjoy!
*If you wish to bake the potatoes later, the filled ramekins can be covered in plastic wrap and refrigerated for several hours before baking.