Mashed baked potatoes
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Roasting large potatoes in the oven will give your mashed potatoes a richer, baked potato flavor. They also contain less water than boiled potatoes, making them extra creamy when combined with cream and butter. This cooking method also frees up your stovetop, making them ideal for those busy holiday dinners.
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Recipe:
Preheat oven to 500°F (260°C). Place 6 medium Russet Burbank potatoes directly on the oven rack and roast until tender, about 35 minutes. Cut each potato in half and scoop out the flesh; transfer to a large bowl. Add 1 1/2 cups warm heavy cream, 4 ounces (110g) diced salted butter, 1 1/2 teaspoons coarse salt, and a few grinds of freshly ground black pepper to the bowl and mash well. Top with another knob of butter.
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