Mashed potatoes are literal clouds of happiness.
The potato, the butter, the cream, the salt.
Its like everything perfect in this world, in one fluffy form.
You should make twice-baked potatoes instead.
But also, crispy potato skins.
Also, broiled cheesy goodness.
And thats just for the fans.
it’s possible for you to make them ahead and reheat them beautifully.
you’re able to make some with bacon, and some without for vegetarian friends.
The point is, you’re able to switch things up and offer a veritable melange of spud.
Also, while mashed potatoes are not by any stretch hard to make, these are easier.
When ready to serve, broil those babies for a few minutes and then top them with cheese.
I hear angels singing.
Place a rimmed cookie sheet on the middle rack of the oven.
Dunk the potatoes in the oil, making sure theyre completely covered.
If so, remove the potatoes and place them on a cookie sheet.
If not, allow them to continue cooking until the knife does slip in easily.
Using a soup spoon, carefully scoop out the flesh of each potato into a bowl.
Into the bowl, add your butter and then stir the potatoes until the butter is melted.
Salt and pepper to taste.
At this point, you’re able to put the potatoes aside until youre ready to reheat.
At that point, turn the broiler on.
Put the potatoes under the broiler until the tops are toasty brown.
Divide the grated shaved cheese between the potatoes and put them back under the broiler until melted and bubbling.
Garnish with herbs and sea salt, and serve while piping hot.
