BAKED POTATOES WITH CHIVES RECIPES

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MASHED BAKED POTATOES WITH CHIVES RECIPE | BON APPÉTIT



Mashed Baked Potatoes with Chives Recipe | Bon Appétit image

This no-boil mashed potatoes recipe is perfect for when stovetop space is at a premium (hello, Thanksgiving!) and comes out ultra-creamy every time.

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 9

2 pounds russet potatoes, scrubbed
2 pounds Yukon Gold potatoes, scrubbed
1 head of garlic
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 tablespoons unsalted butter
2 cups half-and-half, warmed
8–10 chives

Steps:

  • Arrange a rack in lower third of oven; preheat oven to 425°. Scrub 2 lb. russet potatoes and 2 lb. Yukon Gold potatoes and prick all over with a fork. Place on a foil-lined rimmed baking sheet.
  • Halve head of garlic crosswise (as if you’re cutting through the equator) and place on a piece of foil. Drizzle with 1 Tbsp. oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.
  • Halve potatoes lengthwise. Using fork, scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
  • Cut 6 Tbsp. butter into ½" pieces and combine in a small saucepan with 2 cups half-and-half. Heat over medium-low, swirling, until butter melts and cream is warm but not boiling (it can be simmering gently around the edges).
  • Pour about half of half-and-half mixture into potato mixture, stirring with a wooden spoon until incorporated and smooth.
  • If serving mashed potatoes immediately, stir in all of remaining half-and-half mixture and season generously with salt and pepper. If making ahead of time, stir in all but ½ cup of half-and-half mixture, season with salt and pepper, and smooth potatoes to make a flat, even surface. Pour reserved ½ cup half-and-half mixture over and don’t stir (this is to prevent the potatoes from drying out and forming a film). Cover with plastic. You can do this part up to 3 hours ahead.
  • Thinly slice 8–10 chives.
  • To serve, warm potatoes over low heat, stirring well with wooden spoon. At this point, if you made it ahead of time, mix in half-and-half mixture floating on top of potatoes.
  • Transfer mashed potatoes to a platter and top with chives.

MASHED BAKED POTATOES WITH CHIVES RECIPE RECIPE | EPICURIOUS



Mashed Baked Potatoes with Chives Recipe Recipe | Epicurious image

Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

Provided by Claire Saffitz

Yield 8 servings

Number Of Ingredients 8

2 pounds russet potatoes, scrubbed
2 pounds Yukon Gold potatoes, scrubbed
1 head of garlic, halved crosswise
1 tablespoon olive oil
Kosher salt, freshly ground pepper
2 cups half-and-half, warmed
6 tablespoons unsalted butter, melted
2 tablespoons finely chopped chives

Steps:

  • Arrange a rack in lower third of oven; preheat oven to 425°F. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.
  • Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
  • 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. Stir in another cup half-and-half mixture; season generously with salt and pepper.
  • If serving immediately, stir in remaining half-and-half mixture and top with chives.
  • If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don’t stir in). Remove from heat and cover with plastic wrap.
  • Potatoes can be mashed 3 hours ahead. Store room temperature. Reheat over medium-low, stirring occasionally. Top with chives just before serving.

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