Mashed Baked Potatoes
Use some baked 'taters for creamy, set-it-and-forget-it mashed potatoes.
Mashed Baked Potatoes
Ingredients
- 2 lbs russet potatoes, scrubbed
- 2 lbs Yukon Gold potatoes, scrubbed
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups half and half, plus more as needed
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 425°F.
- Prick potatoes all over with a fork. Place potatoes directly on middle rack in oven.
- Bake until a knife slides easily through potatoes, about 1 hour. Potatoes should be very soft.
- Remove potatoes from oven and let cool just slightly so you can handle them.
- Slice potatoes in half and scrape flesh into a large bowl. Mash with a potato masher until any lumps are gone.
- Slice butter and place in a saucepan along with the half and half. Heat over medium-low until butter melts and half and half is warm but not boiling.
- Pour half of the dairy mixture over the potatoes, then stir until smooth.
- Add remaining dairy and stir again until incorporated and season generously with salt and pepper.
- Note: If you are not serving immediately, reserve a 1/2 cup of the dairy mixture and pour that over the top of the potatoes but don't stir in. Cover dish with plastic. When ready to serve, heat over low heat and stir in liquid that's floating on top of potatoes. Enjoy!