Roasted Garlic Make-Ahead Mashed Potatoes

BasilLover's Note:

The texture to this dish is just as though you've made them minutes before serving. I'm pretty much a purest, as is most of my family, and these potatoes were a big hit!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 5 lbs potatoes , peeled and quartered
• 32 ounces chicken broth
• 4 ounces cream cheese
• 1 head roasted garlic cloves
• salt and pepper , to taste
• ½ cup grated parmesan cheese

Directions:

1. Boil potatoes in chicken broth, adding water to cover potatoes, if necessary. Once cooked, reserve the liquid.
2. Cream the cooked potatoes, roasted garlic and cream cheese. If necessary, use small portions at a time of the reserved liquid to obtain the desired creaminess for the potatoes. (I don't usually need to add much, if at all.).
3. Add salt and pepper, to taste.
4. Transfer to a greased, 9 x 13 baking dish.
5. Cool and refrigerate over night.
6. Let the potatoes come to room temperature for 30 minutes.
7. Preheat oven to 350.
8. Top with parmesan.
9. Bake for 30 minutes at 350.

Reviews

[Janecooksswell]

Oh my goodness - there may not be any left for Thanksgiving tomorrow! These are the best and I didn't even follow the directions correctly...boiled the potatoes in salted water instead of broth, and still awesome! Thanks for posting!

[Chef #570804 Halifax Liz]

How I love make ahead potato recipes and this one does not disappoint. Flavors are great and not quite as rich as my normal recipe. Highly recommend.

[cookiedog]

YUM! I doubled the amount of roasted garlic and added a little cream- just couldn't resist. These were so easy to heat up the next day and travel very well. Thank you Basil lover!