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Ingredients
| russet potatoes: 5 lbs (peeled and quartered) |
| chicken broth: 2 lbs |
| cream cheese: 4 oz |
| garlic: 1 head (roasted) |
| salt (to taste) |
| black pepper (to taste) |
| parmesan cheese (grated): 1/2 cup |
Roasted Garlic Make-Ahead Mashed Potatoes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
11 serving(s)
Tags
- Boil potatoes in chicken broth, adding water to cover potatoes, if necessary. Once cooked, reserve the liquid.
- 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.).
- Add salt and pepper, to taste.
- Transfer to a greased, 9 x 13 baking dish.
- Cool and refrigerate over night.
- Let the potatoes come to room temperature for 30 minutes.
- Preheat oven to 350.
- Top with parmesan.
- Bake for 30 minutes at 350.