5 Ingredients or Fewer

Marge’s (Twice Cooked) Mashed Potatoes

February  4, 2010
1 Ratings
  • Serves 6-8
Author Notes

My mother-in-law, Marge, was from the South and she made the most delicious mashed potatoes I have ever eaten. She was tall and thin with a thick Southern drawl and I will always remember her standing over the stove, blender in hand, beating away at the potatoes, milk and butter and then serving them, hot and steamy to her family, her eyes filled with love. Her sons were very lucky to have her.

This is my version of that recipe. Marge has been gone for a long time, but I think of her every time I make these potatoes and I remind my son of the wonderful grandmother that he had, and the love with which she prepared food for her family. My version is cooked twice, born of necessity, really, dinner party – many foods to prepare – make the mashed potatoes ahead of time and throw them in the oven. I’ve also substituted heavy cream for Marge’s milk and added garlic. Baked after whipping, the potatoes form a golden crust and are meltingly delicious (you could also add a little parmesan to the potatoes before baking and that would be good too...)

What You'll Need
  • 8 medium potatoes (gold or white rose)
  • 1 tablespoon salt
  • 3 cloves garlic, crushed
  • 1 1/2 cups heavy cream
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon fresh ground pepper
  • 1 1/2 sticks unsalted butter
  1. Chop potatoes into 1-2” dice. Cover with filtered water add one tablespoon salt, bring to a boil and boil for aprox. 10 minutes (until tender but not soggy).
  2. Meanwhile, heat oven to 375 degrees.
  3. When potatoes are done, drain, put back in pan, add butter, cream and garlic. Whip with hand held beater over low heat until large chunks are gone and butter is melted. Add sea salt and pepper, adjust for taste and beat again to incorporate. You want the potatoes on the almost creamy side, but be careful not to over-mix or they will become gummy.
  4. Transfer to soufflé or baking dish and bake in 375 degree oven for 35-40 minutes or until potatoes have formed a golden crust.
  5. Serve and enjoy!
  6. *Note: Healthy Version: Substitute l cup chicken stock for 1 cup of the heavy cream.

See what other Food52ers are saying.

  • Robin Hart Ruthenbeck
    Robin Hart Ruthenbeck
  • ECMotherwell
  • Lizthechef
  • lastnightsdinner
  • coffeefoodwrite

10 Reviews

Robin H. December 28, 2017
How much butter do you use? It isn’t listed in the ingredients.
coffeefoodwrite December 28, 2017
1 1/2 sticks - unsalted - thanks for letting me know :)
ECMotherwell May 27, 2013
Made these last night with the chicken stock sub. So, so good!!!!
lovelola November 3, 2011
We tried this tonight with the addition of chives- so delicious and decadent! Thank you for this recipe. Its bound to become a standard in our household!
Lizthechef April 20, 2010
Such a great recipe. I remember trying to impress guys with a poor version of this - my college roomie and I practiced but always ate all of it! My husband will love this.
coffeefoodwrite April 20, 2010
Let me know how it turns out!
lastnightsdinner February 6, 2010
I loved baked mashed potatoes - that crust that develops on top is really fabulous. These sound great!
coffeefoodwrite February 6, 2010
Thanks, LND, Marge was a great cook...I was happy to discover the "healthy" version by accident one day when I was out of cream. They turned out almost better that way, still creamy but not quite so heavy...(not that heavy is bad...but...different things for different occasions...=))
coffeefoodwrite February 5, 2010
Thanks, aargersi!
aargersi February 5, 2010
These sound delicious and they look absolutely beautiful!