Instead of boiling the potatoes, you bake them thus preserving the skin. You scoop out the inside and rebake the skin to make the topping.

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Name: Mashed Potato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 lbs Russet potatoes; 1 Small garlic bulb 8-12 cloves; 3 tablespoons Butter add to mashed potatoes; 2 tablespoons Sour cream add to mashed potatoes; 2 tablespoons Butter (brush); 1 tablespoon Dried parsley (brush); 1 teaspoon Salt (brush); 1/2 teaspoon Black pepper (brush)

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INGREDIENTS

3 lbs Russet potatoes
1 Small garlic bulb ; 8-12 cloves
3 tablespoons Butter ; add to mashed potatoes
2 tablespoons Sour cream ; add to mashed potatoes
2 tablespoons Butter ; (brush)
1 tablespoon Dried parsley ; (brush)
1 teaspoon Salt ; (brush)
1/2 teaspoon Black pepper ; (brush)

Servings

INSTRUCTIONS

Prep:

* Scrub the potatoes under running water. Poke holes into the potato with a fork. Rub oil on the skin.

* Peel the flaky outer layer out of the garlic bulb. Trim the head of the bulb to expose the cloves. Cover the head with a piece of foil.

* Prepare a mixture of butter, parsley, and salt.

Cooking:

1. Preheat oven to 400 degrees F.

2. Line the potatoes and the garlic bulb on a baking sheet with a wire rack. Bake for [40 min].

3. Take the baking sheet out. Don't turn off the oven. Let the potato cool. Cut the potatoes in half length-wise. Scoop out the potato and dump it into a mixing bowl.

4. Brush the butter/herb mixture on the potato skins. Return the baking sheet. Bake for [10 min] or until crisp.

5. Squeeze out the garlic mush into the mixing bowl. Mix with the potato. Add butter and sour cream. Mix until homogenous. Add salt to taste.

6. When the potato skins are crisp, take them out of the oven. Dice them into small bits. Serve the mashed potato with crispy skin bits sprinkled on top.

NOTES

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Mashed Potato

3 lbs Russet potatoes
1 Small garlic bulb 8-12 cloves
3 tablespoons Butter add to mashed potatoes
2 tablespoons Sour cream add to mashed potatoes
2 tablespoons Butter (brush)
1 tablespoon Dried parsley (brush)
1 teaspoon Salt (brush)
1/2 teaspoon Black pepper (brush)

Prep: 
* Scrub the potatoes under running water. Poke holes into the potato with a fork. Rub oil on the skin. 
* Peel the flaky outer layer out of the garlic bulb. Trim the head of the bulb to expose the cloves. Cover the head with a piece of foil.
* Prepare a mixture of butter, parsley, and salt.

Cooking: 
1. Preheat oven to 400 degrees F.

2. Line the potatoes and the garlic bulb on a baking sheet with a wire rack. Bake for [40 min].

3. Take the baking sheet out. Don't turn off the oven. Let the potato cool. Cut the potatoes in half length-wise. Scoop out the potato and dump it into a mixing bowl.

4.  Brush the butter/herb mixture on the potato skins. Return the baking sheet. Bake for [10 min] or until crisp.

5. Squeeze out the garlic mush into the mixing bowl. Mix with the potato. Add butter and sour cream. Mix until homogenous. Add salt to taste.

6. When the potato skins are crisp, take them out of the oven. Dice them into small bits. Serve the mashed potato with crispy skin bits sprinkled on top.

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Nutrition

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Serving Size: 1 Serving (243g)
Recipe Makes: 6 Servings

Calories: 270
Calories from Fat: 92 (34%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.5g
Cholesterol 26.8mg		8 %
Sodium 82.1mg		3 %
Potassium 963.3mg		25 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 3g	12 %
	Sugars, other 38.3g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 270

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