Makes 2 servings
This whole day is full of recipes that can be done ahead. But I don’t like reheated potatoes so I searched for other ideas. Ann Hodgman in her book Beat This! bakes her potatoes and then mashes them, which allows unattended cooking. I started there and then brought in the leftover thick cream from the clotted cream recipe for a quick, rich recipe.
- 2 large Idaho potatoes
- 1/2. cup thick cream
- Salt to taste
Preheat oven to 375°. Scrub potatoes and pierce all over with a fork. Bake for 1–1 1/2 hours, or until very tender. Heat cream over low heat. Slice potatoes in half and scoop out into a bowl. Mash with a potato masher. Pour in warm cream and whip with an electric mixer. Season with salt and serve immediately.