Potato Timbales

To go with my chicken I decided to go with a potato dish last night. I used yukon gold potatoes and decided to eat the potatoes right out of the custard dish. The potatoes would not have easily come out of the custard dish, so if you try this recipe you may want to oil the dishes before you pour the potato mixture into them. For a half-recipe I used 4 medium potatoes and had about 2 left over, so unless you want to have a lot of potatoes left over you should use 2-3 potatoes for a half-recipe.

This is definitely a keeper recipe!! The potatoes were smooth and creamy, and I will definitely make these again. As a result of using my blender for this recipe I plan on keeping it on my kitchen counter instead of storing it way in the back of a cupboard under the counter!!

Potato Timbales

1 1/2 lb. potatoes, preferably a waxy variety
1 c. heavy cream
2 eggs, plus 2 egg yolks
1/4 t. nutmeg
salt, to taste
pepper, to taste

1. Boil the potatoes in their skin until tender, about 25 minutes. Cool under running cold water. Peel the skins and place the potatoes in a mixing bowl.
2. Mash potatoes with a fork. Measure out 1 1/2 c. of potatoes and place in blender. Reserve any remaining potatoes for another use.
3. Add cream, eggs, egg yolks, nutmeg, and some salt and pepper. Blend at high speed until a thick, smooth puree forms. Taste and adjust seasonings.
4. Pour into custard cups that have been placed into a baking pan filled with water to about half-way up the custard cup. Bake at 325ºF for 50-55 minutes, or until a light golden brown on the top.