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Home » Recipes » Food

Baked Mashed Potatoes

Published: Sep 10, 2014 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. 2 Comments

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It's time to start amping up our comfort food options, don't you think?  IMG_3239

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It IS September, after all, and my sister reminds us that Uggs can be worn in any month that ends in brrrrr.   Right?  Same goes for comfort food.  It's been weirdly chilly these past few days, like it might think about turning to fall soon.  Might.  

I made these for our friends Chad and Kami a few weeks ago, along with cube steak and gravy and green beans for some legit southern food, and I'm obsessed with these.  Obviously the make-ahead factor is huge, but something about baking the potatoes with an egg wash kind of holds in all the flavors you add and makes them extra creamy and steamy and delicious.  Perfect for every single week until spring!  Or at least every single holiday.  IMG_3245

You could totally do this with your favorite mashed potato recipe, but for this version I went pretty plain:  potatoes, sour cream, butter, green onions, parsley, salt, pepper, and an egg.  Easy.  IMG_3210

First, let's get to work on the potatoes.  Part of what makes these so creamy is that I boil them whole - this way more of the flavor and starch stays IN the potato rather than running out of it, so cover the potatoes with water, add some salt to the water, cover the pot, and bring'em to a boil.  Boiling time for the potatoes will depend on how large they are - medium potatoes like this take about 30 minutes.  IMG_3211

While the potatoes are cooking, mince the garlic.IMG_3213

And slice the green onion and chop the parsley.  IMG_3214

When a fork inserts easily into one of the potatoes, they're done!  Drain them.  IMG_3217

Add the potatoes back to the same pot, and add the butter, sour cream, and some salt and pepper.  IMG_3218

Start mashing the potatoes with a potato masher or wooden spoon - the butter will melt and help everything come together.  Then, add the white parts of the scallions and half of the parsley.  IMG_3220

Keep mashing until the mixture is smooth, then taste:  add probably a crap ton more salt and pepper.  Potatoes need it!  IMG_3219

Now, pour the potatoes into a baking dish.  IMG_3221

Make an egg wash by cracking an egg into a small dish...IMG_3215

...and whisking it together with a fork and a splash of water.  IMG_3216

Brush the egg wash over the potatoes.  IMG_3223

Now, you can stop here or bake these babies!  Up to you.  IMG_3226When you're ready to bake them, do so at 425F until golden on top and hot all the way through.  IMG_3228

Then, sprinkle on the rest of the parsley and the scallion greens.  IMG_3230

Potatoes!IMG_3232

These are DELICIOUS, and creamy and sexy and just YES.  Time for the holidays.  IMG_3238

I'm making these for every single family event until New Year's.  IMG_3243

Recipe

Baked Mashed Potatoes

Lindsay Howerton-Hastings
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Prep Time 10 minutes mins
Cook Time 1 hour hr

Ingredients
  

  • 4 pounds medium potatoes scrubbed (yukon gold or red potatoes, something with a thin skin, works great)
  • salt and pepper
  • 1 stick butter
  • ½ cup sour cream
  • 3 scallions thinly sliced
  • ½ cup fresh parsley leaves chopped
  • 1 egg lightly beaten with a splash of water

Instructions
 

  • Cover the potatoes with cold water and a dash of salt. Bring the potatoes to a boil, and boil for 30-45 minutes until a fork slides through one of the potatoes easily. Drain the potatoes and return them to the hot pot.
  • To the potatoes, add the butter, sour cream, half the parsley, and white parts of the scallions. Using a potato masher or a wooden spoon, mash the potatoes to combine with the other ingredients. Taste, and add salt and pepper to your preference.
  • Spread the potatoes in a baking dish and brush with the egg wash. When nearly ready to eat, bake at 425F for 20 minutes until the top is brown and the potatoes are hot all the way through.
  • Garnish with the rest of the parsley and scallion greens before serving.
  • Enjoy!

Nutrition

Serving: 6g
Tried this recipe?Let me know how it was!

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Reader Interactions

Comments

  1. Anna

    December 31, 2014 at 6:38 pm

    Hi Lindsay.. this looks really great. So does the minced garlic too go in along with the butter and sour cream ?

    Reply
    • funnyloveblog

      January 01, 2015 at 12:09 pm

      Yes! That sounds great.

      Reply

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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