Mashed Baked Potatoes with Chives
Mashed Baked Potatoes with Chives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Arrange a rack in lower third of oven; preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
Potatoes can be mashed 3 hours ahead.
Store room temperature.
Reheat over medium-low, stirring occasionally.
Top with chives just before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.