What You’ll Need
- Russet potatoes. Peel 3 pounds and cut them into similar-sized chunks so they boil evenly.
- Salted butter. Warm 1 cup with the milk. Set aside another 2–3 tablespoons for topping, plus a little for greasing the pan.
- Whole milk. Warm 1 cup with the butter and add the mixture gradually. Stop when the mash is creamy but still firm enough to hold a mound.
How to Make Mashed Potatoes That Hold Their Shape
Cover the potato chunks with cold water and cook until a fork slides through easily. Drain well, then return the potatoes to the hot pot for a minute or two so excess moisture can escape. Mash until smooth.
Work in about three-quarters of the warm butter and milk mixture. Add more a little at a time, as needed. The mash should hold a peak when you lift the spoon.
How to Shape and Bake the Potato Volcanoes
Spoon the mash into six to eight mounds on a buttered rimmed baking sheet or in a shallow baking dish. Leave space between them. Use the back of a spoon to make ridges on the sides and press a shallow well into the top of each mound. Dot the ridges and wells with small pieces of butter.
Bake at 400°F for 20–25 minutes, until the peaks are lightly golden and the edges look toasted. Let the mounds rest for 5 minutes, then lift each one with a wide spatula so the buttery center stays intact. Serve warm with roast chicken, meatloaf, or baked ham.
Oven-Baked 3-Ingredient Potato Volcano Bake
Individual mashed potato mounds baked with golden ridges and melted butter in the center.
- Boil time — 15–20 minutes
- Bake time — 20–25 minutes
- Rest time — 5 minutes
- Servings — 6–8
Ingredients
- 3 pounds russet potatoes, peeled and cut into chunks
- 1 cup salted butter, plus 2–3 tablespoons for topping and a little extra for greasing
- 1 cup whole milk
- Salt, to taste, optional
Instructions
- Preheat the oven to 400°F (200°C). Lightly butter a rimmed baking sheet or shallow baking dish.
- Put the potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil, then reduce to a gentle boil and cook for 15–20 minutes, until very tender.
- While the potatoes cook, warm the milk and 1 cup of salted butter together over low heat until the butter melts. Remove from the heat before the mixture boils.
- Drain the potatoes well and return them to the hot pot. Let them steam for 1–2 minutes, then mash until smooth.
- Mash in about three-quarters of the warm butter and milk mixture. Add more as needed until the potatoes are creamy and thick enough to hold their shape. Taste and add salt if desired.
- Spoon the potatoes into 6–8 evenly sized mounds on the prepared pan. Shape ridges with the back of a spoon and press a shallow well into each top. Dot the tops and wells with the remaining 2–3 tablespoons of butter.
- Bake for 20–25 minutes, until the ridges and edges are lightly golden. For deeper browning, bake for up to 5 minutes more, watching closely.
- Rest for 5 minutes, then transfer the mounds to plates or a serving platter with a wide spatula. Serve warm.