![Creamy Whipped Potato Casserole](https://cdn.statically.io/img/www.southernliving.com/thmb/srIvnDSxUB5YuE2CN6xwnHWKi74=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2617301_bring_whipped_potato_casserole_079_1_0-2000-c4d3a3541ed04f7c8d05db89dc4cc9b7.jpg)
Ingredients
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2 pounds russet potatoes, peeled and cut into 2-inch pieces
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2 pounds Yukon Gold potatoes, cut into 2-inch pieces
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1 tablespoon plus 2 1/2 tsp. kosher salt, divided
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1 cup unsalted butter
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1 cup heavy cream, divided
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4 large egg yolks
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2 1/2 ounces Parmesan cheese, finely shredded (about 1 cup)
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1/2 teaspoons black pepper, plus more for garnish
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1 tablespoon chopped fresh chives
Directions
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Place potatoes and 1 tablespoon of the salt in a large pot with water to cover by 1 inch. Bring to a boil; cook until potatoes pierce easily with a knife, 15 to 20 minutes.
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Meanwhile, melt butter in a medium-size heavy saucepan over medium-high. Cook, stirring constantly, until butter browns and is fragrant, about 4 minutes. Remove from heat, and immediately pour into a medium-size heatproof bowl. Set aside at room temperature to cool slightly without stirring.
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Preheat broiler to high with oven rack 8 inches from heat. Drain potatoes well, and return to pot. Add 1/2 cup of the cream, and blend with a hand mixer until potatoes are very smooth. Beat egg yolks, 1 at a time, into potatoes. Slowly pour in browned butter, discarding any browned bits that have settled at the bottom of the pan. Add Parmesan, 1/2 teaspoon pepper, and remaining 1/2 cup cream and 2 1/2 teaspoons salt, and beat until smooth. Transfer to a lightly greased (with cooking spray) 3-quart baking dish.
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Broil until top is browned, 5 to 8 minutes. Sprinkle with chives and pepper.