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
Categories Bon Appétit Thanksgiving Side Potato Chive Milk/Cream Garlic
Yield 8 servings
Number Of Ingredients 8
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.
- Do Ahead
- 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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