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.
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.
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.
Now, pour the potatoes into a baking dish.Print
- 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
- 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.
- Prep Time: 10
- Cook Time: 60
- Serving Size: 6