Potato Charlotte

• 4 medium russet potatoes, peeled & quartered
• 6 tablespoons butter, divided
• 1/4 cup olive oil, divided
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 (32 ounce) bag frozen french fries
• chives (to garnish)

1. Cook potatoes in boiling water water for 25 minutes, or until tender. Drain and mash with 2 tablespoons butter, 2 tablespoons oil, milk, salt & pepper.
2. Preheat oven to 400u0b0F.
3. Generously butter 4 large muffin cups (or ramekins) with remaining 4 tablespoons butter.
4. Stand fries vertically and firmly pack to line the sides of each muffin cup. Trim tops to even lengths. (Freeze remainder for another meal.).
5. Drizzle fries with remaining olive oil.
6. Spoon mashed potatoes into center of each muffin cup.
7. Bake for 35 minutes. Invert onto serving plates. Garnish with chives.

russet potatoes, butter, olive oil, milk, salt, ground pepper, chives

Taken from www.food.com/recipe/potato-charlotte-206458 (may not work)