Baked Mashed Potatoes

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).

The cook time is conveniently completely hands-off and frees up a burner (clutch when preparing Thanksgiving or Christmas dinner, when stovetop space is at a premium). The recipe also saves you from having to lug a large pot of boiling water to the drain (and lowers your water footprint to boot).

But some rules of more classic mashed potato recipes still apply: Cook the potatoes until they’re fork tender, peel them after roasting for the creamiest potatoes (or leave some of the skins on if you like it more rustic), and be sure your dairy and melted butter are warm before you add them to the potatoes. Chives are the classic garnish, but thinly sliced green onions can also work. 

This recipe is best eaten the day it’s made, but you can refrigerate any leftovers and warm them up for a snack the next day. Or transform them into enriched Duchess potatoes or a cheesy mashed potato casserole.

Like many comfort foods, mashed potatoes aren’t one size fits all. If a crispy golden brown potato chip topping sounds like your vibe, try this one. Or, maybe sour cream and onion mashed potatoes enriched with heavy cream is more your speed? Whatever way you go, learn how to freeze mashed potatoes so you can make them months in advance.