{"id":1247,"date":"2024-05-27T12:08:28","date_gmt":"2024-05-27T12:08:28","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/mashed-baked-potatoes-with-chives\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"mashed-baked-potatoes-with-chives","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/mashed-baked-potatoes-with-chives\/","title":{"rendered":"Mashed Baked Potatoes With Chives"},"content":{"rendered":"<p>This easy recipe for baked mashed potatoes or mashed baked potatoes (either is acceptable!) delivers the most flavorful mash of all time. That intensity of flavor comes from reducing the water content of the spuds by roasting them (rather than boiling them), as well as combining two types of potatoes (earthy russets and buttery Yukon Golds).<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>8 servings<\/p>\n<div>\n<p>2<\/p>\n<div>lb. russet potatoes, scrubbed<\/div>\n<p>2<\/p>\n<div>lb. Yukon Gold potatoes, scrubbed<\/div>\n<p>1<\/p>\n<div>head of garlic<\/div>\n<p>1<\/p>\n<div>Tbsp. extra-virgin olive oil<\/div>\n<div>Kosher salt<\/div>\n<div>Freshly ground black pepper<\/div>\n<p>6<\/p>\n<div>Tbsp. unsalted butter<\/div>\n<p>2<\/p>\n<div>cups half-and-half, warmed<\/div>\n<p>8\u201310<\/p>\n<div>chives<\/div>\n<\/div>\n<\/div>\n<h2>Preparation<\/h2>\n<h4>Step 1<\/h4>\n<p>Arrange a rack in lower third of oven; preheat oven to 425\u00b0. Scrub <strong>2 lb. russet potatoes<\/strong> and <strong>2 lb. Yukon Gold potatoes<\/strong> and prick all over with a fork. Place on a foil-lined rimmed baking sheet.<\/p>\n<h4>Step 2<\/h4>\n<p>Halve <strong>head of garlic<\/strong> crosswise (as if you\u2019re cutting through the equator) and place on a piece of foil. Drizzle with <strong>1 Tbsp. oil<\/strong>; season with <strong>salt<\/strong> and <strong>pepper<\/strong>. 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\u201375 minutes. Let potatoes and garlic cool slightly.<\/p>\n<h4>Step 3<\/h4>\n<p>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.<\/p>\n<h4>Step 4<\/h4>\n<p>Cut <strong>6 Tbsp. butter<\/strong> into \u00bd&#8221; pieces and combine in a small saucepan with <strong>2 cups half-and-half<\/strong>. Heat over medium-low, swirling, until butter melts and dairy is warm but not boiling (it can be simmering gently around the edges).<\/p>\n<h4>Step 5<\/h4>\n<p>Pour about half of half-and-half mixture into potato mixture, stirring with a wooden spoon until incorporated and smooth.<\/p>\n<h4>Step 6<\/h4>\n<p>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 \u00bd cup of half-and-half mixture, season with salt and pepper, and smooth potatoes to make a flat, even surface. Pour reserved \u00bd cup half-and-half mixture over and don\u2019t 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.<\/p>\n<h4>Step 7<\/h4>\n<p>Thinly slice <strong>8\u201310 chives<\/strong>.<\/p>\n<h4>Step 8<\/h4>\n<p>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.<\/p>\n<h4>Step 9<\/h4>\n<p>Transfer mashed potatoes to a platter and top with chives.<\/p>","protected":false},"excerpt":{"rendered":"<p>This easy recipe for baked mashed potatoes or mashed baked potatoes (either is acceptable!) delivers the most flavorful mash of all time. That intensity of flavor comes from reducing the water content of the spuds by roasting them (rather than boiling them), as well as combining two types of potatoes (earthy russets and buttery Yukon [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1247"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1247\/revisions"}],"predecessor-version":[{"id":5167,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1247\/revisions\/5167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1248"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}