Mashed Russet Potatoes

Mashed Russet Potatoes


  • 4 medium russet potatoes

  • 1 tablespoon olive oil

  • Salt and pepper

  • 3 tablespoons butter plus more for serving

  • 1/3 cup heavy whipping cream

  • 1 clove garlic smashed but whole


  1. Preheat oven to 375°F.

  2. Halve potatoes lengthwise. Lightly coat cut sides of potatoes with olive oil and season with salt and pepper.

  3. Place halved potatoes on a baking sheet, cut side up, and bake for 30 minutes, or until just cooked through.

  4. Meanwhile, in a medium pot, combine butter, heavy cream, and garlic clove and heat just to a simmer. Remove from the heat and cover pot.

  5. Remove potatoes from oven and, using a towel to handle the potatoes, scoop out the centers into a bowl. Fish out garlic clove from cream mixture and discard. Scrape potato flesh into pot with cream mixture and mash together until creamy and almost smooth. (Alternatively, and for a very smooth consistency, pulse mixture in a food processor.)

  6. Season with salt and pepper to taste. Serve with butter.

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