"Grown-up" Funeral Potatoes

I found this recipe on one of the many food blogs I follow and had to try it. I made it for Easter dinner - and it went up against the traditional family favorite "Funeral Potatoes." The results were split down the middle. Both pans of potatoes were enjoyed.

So, why should you try these?

I would say that these potatoes are the grown up version. Not the soupy/cheesy combination (which I love) you are accustomed to eating when you dive into a plate of funeral potatoes. But instead they are a rich, yet delicate potato dish with full-bodied cheesy undertones. Simple, yet succulent.

These pictures are obviously backwards...but I give up trying to fix it.

Grown Up Funeral Potatoes:

5 lbs. Yukon Gold potatoes, peeled & cut up
2 1/2 c. heavy whipping cream, chilled
1 1/2 c. swiss cheese, shredded
1 1/2 c. parmesan cheese, shredded
salt and pepper to taste

In microwave safe bowl, microwave the chopped potatoes until tender. About 12-15 mins.

Coarsely mash potatoes, season with salt and pepper.

Whip the whipping cream until stiff peaks form. Gently fold 2/3 of whipping cream into the potatoes until absorbed.

Grease a 9x13 inch pan. Carefully spoon potatoes into the baking dish, trying not to deflate them.

With a rubber spatula fold all but 1/4 c. of cheeses into the remaining whipped cream. Spread the cheese mixture onto the potatoes & sprinkle with reserved 1/4 c. of cheese.

If you are eating immediately, broil for 3-4 mins. until golden brown. Let rest for 5 mins. before serving.

You may also put them in the refrigerator, covered until you are ready to bake. Bake at 400 degrees for about 20 minutes or until top is lightly browned.