5-Ingredient Baked Smashed Potatoes

Place whole potatoes in a large pot. Fill pot with water, covering potatoes by 3 inches or more. Add 2 tablespoons of salt to pot.

Cover pot and place over high heat on the stove to bring water to a boil. When water boils, remove lid and reduce heat to medium-high to maintain a boil. Boil potatoes for 1 hour until tender, then drain and let cool until you can handle them.

Peel potatoes with your fingers or a sharp knife and place back in pot. Add butter, half-and-half, and minced garlic with 1 teaspoon salt and several grinds of pepper. Use a handheld masher to mash potatoes into the half-and-half and melt the butter, stirring with a spoon as you go until potatoes are smooth with some pieces of potatoes left.

Taste mixture and add more salt and pepper to your preference. Spread potatoes in a large baking dish, about 9×13, and chill in the fridge for up to 4 days, or bake right away.

Before serving, bake potatoes uncovered at 350ºF until hot all the way through and slightly browned on top. Scatter chives over top and some extra salt and pepper if you’d like.

Enjoy!