Ingredients
Equipment
Method
- Preheat your oven to 450°F and position an oven rack in the middle. Prick each potato several times with a fork. Place the potatoes directly on the oven rack or on a wire rack set in a baking sheet. Bake until very soft, about 50 to 60 minutes.
- Remove the potatoes from the oven. While still hot, cut each potato in half lengthwise. Using an oven mitt, scoop out the flesh into the bowl of a stand mixer fitted with the paddle attachment, leaving the skin behind. Break down the potato flesh into small pieces with a masher or fork. Beat on low speed until smooth, 1 to 2 minutes, scraping down the bowl as needed.
- Meanwhile, heat the cream and 6 tablespoons of butter in a small saucepan over medium heat until simmering.
- Remove the mixer bowl from the stand. Gradually fold in the hot cream and butter mixture until the potatoes are smooth and creamy. Stir in the salt. Taste and adjust seasoning if needed. Transfer the mashed potatoes to a large microwave-safe bowl, cover tightly with plastic wrap, and refrigerate for up to 2 days.
- To reheat, poke about 10 holes in the plastic wrap with a knife. Microwave at medium-high power (75 percent) until hot, about 14 minutes, stirring halfway through. Taste and adjust seasoning if necessary. Transfer to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with chives. Serve hot.
Nutrition
Notes
For smoother potatoes, pass the flesh through a potato ricer or food mill before mixing. If you don't have a stand mixer, a hand-held electric mixer can be used. Alternatively, pass through a food mill or ricer and whip by hand with a wooden spoon. To reheat in the oven, transfer to an oven-safe dish, cover with foil, and bake at 350°F for 30 to 40 minutes, stirring halfway.