Baked Mashed Potatoes
Ingredients
The potatoes
-
2
lb.
russet potatoes
-
2
lb.
Yukon Gold potatoes
-
1
head
garlic
The seasoning and dairy
-
1
Tbsp.
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
6
Tbsp.
unsalted butter
-
2
cups
half-and-half, warmed
The garnish
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with foil.
- Scrub the russet and Yukon Gold potatoes, prick them with a fork, and place them on the baking sheet.
- Halve the garlic head, drizzle with olive oil, season with salt and pepper, wrap in foil, and place on the baking sheet with the potatoes.
- Roast the potatoes and garlic for 65–75 minutes until tender.
- Once cooled, halve the potatoes and scoop the flesh into a large saucepan, adding the roasted garlic.
- In a small saucepan, heat the butter and half-and-half until the butter melts and the mixture is warm.
- Mix half of the half-and-half mixture into the potatoes until smooth.
- If serving immediately, add the remaining half-and-half mixture and season with salt and pepper. If preparing ahead, reserve some of the mixture to add later.
- Slice the chives thinly.
- To serve, warm the potatoes gently, mixing in any reserved half-and-half, and transfer to a platter topped with chives.
Nutrition Facts (estimated)
Servings
8
Calories
360
Total fat
17g
Total carbohydrates
47g
Total protein
7g
Sodium
50mg
Cholesterol
45mg
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