Roasted Garlic Make-Ahead Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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! Ingredients:
5 lbs potatoes, peeled and quartered |
32 ounces chicken broth |
4 ounces cream cheese |
1 head roasted garlic cloves |
salt and pepper, to taste |
1/2 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.
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