Ready in: < 30 minutes

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Ingredients

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* 2 pounds russet potatoes, peeled and cubed in one inch chunks
* 4 cloves garlic, peeled
* 2 tablespoons butter, more if needed
* 1/2 cup sour cream
* 2 tablespoons heavy cream, more if needed
* Salt and Pepper to taste
* 1/4 cup minced chives

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Methods :

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I call these "Baked" Mashed Potatoes because they contain all the usual toppings one puts on a baked potato. Feel free to play and also add bacon, cheddar cheese, or even olives.

Place potatoes and garlic in a large pot with water to cover. Add enough Kosher salt so that the cooking water tastes like the sea.

Cover with lid and place pot on stove and bring to a boil over high heat. Remove lid and continue to boil over medium high heat for about 15 minutes until potatoes can be easily pierced through with a paring knife.

Drain potatoes and garlic in colander. Return all to pan with the stove off. Add 2 bT. butter, sour cream and 2 Tb. heavy cream.

Mash all with a potato masher until all ingredients are combined.

With and electric mixer on medium, whip potatoes until light and fluffy. Add more butter and cream along with salt and pepper until the mix is to taste. Fold in chives. Keep warm until service.

 

This recipe for Baked Mashed Potatoes serves/makes 4.