Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0
  • 5 Ratings
Kay Chun


Credit: David Meredith

Recipe Summary test

15 mins
1 hr 30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Cover the potatoes and garlic with salted water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes. Drain; return the potatoes and garlic to the hot saucepan.

  • Meanwhile, in a small saucepan, bring the milk and cream to a simmer. Add 2 tablespoons of the butter. Pour the hot milk mixture over the potatoes and garlic. Season with 2 teaspoons salt and mash with a potato masher until smooth. Transfer the mashed potatoes to a 2-quart ovenproof baking dish. Cool to room temperature, then press the surface with a piece of plastic wrap. Refrigerate, covered, until ready to use.

  • Heat oven to 425° F. Let the potatoes stand at room temperature for 30 minutes. Remove plastic wrap and bake, covered, until warmed through, about 30 minutes.

  • Meanwhile, melt the remaining 6 tablespoons of butter. Combine with the scallions, chives, and ¼ teaspoon each salt and pepper. Drizzle the herb butter over the potatoes.

Nutrition Facts

330 calories; fat 19g; saturated fat 12g; cholesterol 55mg; sodium 580mg; protein 5g; carbohydrates 38g; sugars 4g; fiber 3g; iron 1mg; calcium 85mg.