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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 4 large baking potatoes
- 3 Tbsp. butter
- 1/3 c. heavy cream
- 1/2 tsp. dried rosemary
- 1/2 tsp. snipped chives
- 1/2 tsp. snipped parsley
- salt and pepper to taste
- melted butter
- pinch of dried sage
Method
- Bake potatoes early in the day.
- When done, remove and cut 1 slice from long side of each potato.
- Scoop inside of each potato (without breaking skin) into a large bowl.
- Mash potatoes with the 3 tablespoons butter and enough cream to make light and fluffy; beat well.
- Stir in rosemary, chives, parsley, sage, salt and pepper.
- Pile potato mixture lightly into shells.
- Brush tops with melted butter.
- Refrigerate.
- Before serving, reheat potatoes in a 450° oven for 20 to 25 minutes, until browned and heated through.
