Parmesan Creamed Potatoes in Ramekins

Serving mashed potatoes in ramekins at a dinner party adds a touch of elegance and provides a way to make the dish ahead of time.

1 pound Yukon gold potatoes
1 teaspoon salt
1 cup fresh shredded Parmesan cheese
1 roasted garlic clove, mashed
4 to 6 tablespoons light cream
2 tablespoons butter, melted
White pepper and salt to taste

Equipment: 5 ceramic ramekins
Natural gas stovetop and oven

Makes 5 servings

Peel and cut potatoes into one-inch pieces. Place is a large pot with 1 teaspoon salt, cover with water, and bring to a boil. Cover and cook over medium-low until potatoes are tender, about 20 minutes. Drain the water and mash the potatoes with a potato ricer. Mix in the Parmesan, garlic, cream, butter, and white pepper. Add salt to taste as needed.

Lightly butter the ramekins. Divide the potato mixture evenly.

If serving immediately, preheat the broiler, place the ramekins on a baking sheet, and broil to give the dish a golden brown color.

If you have prepared the dish ahead of time and kept in the refrigerator, preheat the oven to 425 degrees and bake until heated through, about 30 minutes. If you want more color on top, pop under the broiler for a minute or so.