by F for Food
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my 28 recipes »
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F for Food's Notes:
Expand6 Russet potatoes Ask a question about this ingredient
1 3/4 Sticks of unsalted butter Ask a question about this ingredient
1/2 cup Canned, evaporated milk, diluted Ask a question about this ingredient
Salt & Pepper to taste Ask a question about this ingredient
Preheat oven to 400.
Ask a question about this stepBake potatoes for an hour to an hour and a half, or until easily pierced with a fork. Scoop out all of the insides and toss skins (or do something else creative with them).
Ask a question about this stepLower oven temperature to 350.
Ask a question about this stepIn a mixing bowl add potato insides, 1 and ½ sticks of butter, salt & pepper. With a hand mixer, slowly add diluted milk while keeping an eye on maintaining the moisture. Aunt Babe said that the secret is the moisture.
Ask a question about this stepPut mixture into a casserole dish and add “dabs” of remaining butter along the top. Bake until you see “little peaks of brown on top”, about 15-20 minutes, and serve.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
This looks good to me - can't wait to make it!