Thanks to cast iron’s excellent heat retention, you can bake the potatoes up to an hour ahead of time and still serve them warm.
Garlic-Tarragon Mashed Potatoes
Makes 6 to 8 servings
- 4 large russet potatoes, peeled and cut into 2-inch cubes
- 2 tablespoons plus 2 teaspoons kosher salt, divided
- ¼ cup unsalted butter
- ½ cup sour cream
- ½ cup heavy whipping cream
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons chopped tarragon
- 4 cloves garlic, minced
- 1 teaspoon ground black pepper
- Garnish: fresh tarragon, ground black pepper, butter
- Preheat oven to 375˚.
- In a large Dutch oven, bring potatoes, water to cover by 2 inches, and 2 tablespoons salt to a boil over medium-high heat. Cook until potatoes are fork-tender, 15 to 20 minutes. Drain potatoes; transfer to a large bowl.
- Mash potatoes with a potato masher until desired consistency is reached; stir in butter, sour cream, cream, ½ cup Parmesan, tarragon, garlic, pepper, and remaining 2 teaspoons salt. Spoon potato mixture into a 10-inch cast-iron skillet. Top with remaining ½ cup Parmesan.
- Bake until top is lightly browned, 40 to 45 minutes. Garnish with tarragon, pepper, and butter, if desired.