3poundsYukon Gold potatoespeeled and cut into 1½-inch cubes
Ground white pepperor black pepper
1½cupsgrated Parmesan cheeseor Romano, Gruyere, or a mixture of the cheeses
Steam the potatoes until tender, about 15 minutes. Set the ricer over a large mixing bowl and press the potatoes into the bowl. Season with salt and pepper and set aside.
3 pounds Yukon Gold potatoes, Kosher salt, Ground white pepper
Adjust oven rack to middle position and set oven to broil. Spray an 8-inch baking dish with nonstick spray.
Beat cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes.
1¼ cups heavy cream
Using a rubber spatula, gently fold two-thirds of the cream into the riced potatoes until incorporated. Carefully spoon the potatoes into the prepared dish – avoid pressing the potatoes down – we don’t want the potatoes to deflate.
Fold 1¼ cups cheese into the remaining whipped cream and spread the cream/cheese mixture over the potatoes. Sprinkle the top with the remaining ¼ cup cheese.
1½ cups grated Parmesan cheese
Broil until the top is golden, 1-3 minutes. Watch closely and turn the dish when needed to get an even broil.
Remove from the oven and allow potatoes to rest a few minutes before serving.