Mashed Baked Potatoes With Chives
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
48
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cups
Half-And-Half (warmed)6 tbsps
Unsalted Butter (melted)2 tbsps
Chives (finely chopped)Directions:
1
Arrange a rack in lower third of oven; preheat oven to 425°F
2
Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet
3
Place garlic on a piece of foil and drizzle with oil; season with salt and pepper
4
Fold edges of foil up and over garlic and crimp to close, creating a tight packet
5
Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes
6
Let potatoes and garlic cool slightly
7
Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture)
8
Squeeze garlic cloves from skins into pan
9
Smash mixture with a potato masher until mostly smooth with only a few lumps
10
Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth
11
Stir in another cup half-and-half mixture; season generously with salt and pepper
12
If serving immediately, stir in remaining half-and-half mixture and top with chives
13
If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don’t stir in)
14
Remove from heat and cover with plastic wrap
15
Arrange a rack in lower third of oven; preheat oven to 425°F
16
Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet
17
Place garlic on a piece of foil and drizzle with oil; season with salt and pepper
18
Fold edges of foil up and over garlic and crimp to close, creating a tight packet
19
Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes
20
Let potatoes and garlic cool slightly
21
Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture)
22
Squeeze garlic cloves from skins into pan
23
Smash mixture with a potato masher until mostly smooth with only a few lumps
24
Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth
25
Stir in another cup half-and-half mixture; season generously with salt and pepper
26
If serving immediately, stir in remaining half-and-half mixture and top with chives
27
If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don’t stir in)
28
Remove from heat and cover with plastic wrap
29
Do Ahead Potatoes can be mashed 3 hours ahead
30
Store room temperature
31
Reheat over medium-low, stirring occasionally
32
Top with chives just before serving
33
Potatoes can be mashed 3 hours ahead
34
Store room temperature
35
Reheat over medium-low, stirring occasionally
36
Top with chives just before serving