Make-Ahead Parmesan Mashed Potatoes
 
Prep time
Cook time
Total time
 
The perfect make-ahead Thanksgiving side dish!
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 3 lbs. Yukon gold potatoes, peeled and cut into 1” chunks
  • 5 large garlic cloves, slivered
  • 2 tsp. sea salt
  • 8 oz. cream cheese, room temperature
  • 4 TBSP. butter, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup whole milk, room temperature
  • 2 tsp. sea salt
  • ¾ tsp. freshly ground pepper
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. Cut the potatoes and place them, along with the garlic, in a large pot with enough water to cover the potatoes. Bring the pot to a boil and add 2 teaspoons of salt. Simmer and cook the potatoes for about 20 minutes, or until they are very tender.
  2. While the potatoes are cooking, preheat the oven to 375°F.
  3. When the potatoes are cooked, drain them along with the garlic.
  4. Pass them (along with the garlic) through a potato ricer or a food mill fitted with the coarse blade, over a bowl. This method will produce the fluffiest and lightest mashed potatoes you have ever had. If you do not have either kitchen tool, use a hand-held mixer and mix at a very low speed, or, you can use a stand mixer equipped with a paddle. Mince the garlic and add it in.
  5. To the bowl of still hot potatoes, stir in the cream cheese, butter, sour cream, whole milk, salt and pepper until smooth.

 Taste and adjust the seasoning to your liking.
  6. Pour the mixture into a 9”x12”x2” oval baking dish and smooth the top. Sprinkle the Parmesan cheese on top and bake for 30 to 40 minutes, until lightly browned. Serve warm.
Notes
Assemble the whole dish, cover well and refrigerate for 1-2 days. Then just take it out of the refrigerator, bring to room temperature, and bake before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/make-ahead-parmesan-mashed-potatoes/