Baked Mashed Potatoes

Name: Baked Mashed Potatoes
Ingredients: 4 pounds Medium Potatoes, Scrubbed (yukon Gold Or Red Potatoes, Something With A Thin Skin, Works Great); Salt And Pepper; 1 stick Butter; 1/2 cups Sour Cream; 1/2 cups Fresh Parsley Leaves, Roughly Chopped; 3 whole Scallions, Thinly Sliced, White Parts And Green Parts Separated; 1 whole Egg, Lightly Beaten With A Splash Of Water

7 ingredients

4 steps

Ingredients

4 pounds Medium Potatoes, Scrubbed (yukon Gold Or Red Potatoes, Something With A Thin Skin, Works Great)
Salt And Pepper
1 stick Butter
1/2 cups Sour Cream
1/2 cups Fresh Parsley Leaves, Roughly Chopped
3 whole Scallions, Thinly Sliced, White Parts And Green Parts Separated
1 whole Egg, Lightly Beaten With A Splash Of Water

Directions

1

In a large pot, 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.
2

To the potatoes, add the butter, sour cream, half the parsley, and the white parts of the scallions. Using a potato masher or a wooden spoon, mash the potatoes to combine them with the other ingredients. Taste, and add salt and pepper to your preference.
3

Preheat the oven to 425 F. Spread the potatoes in a baking dish (I used a 13-inch oval baker) and brush with the egg wash. Bake at 425 F 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.
4

Enjoy!