There are a few things that are needed when you are making dinner for a crowd, but one of the most important things is fool proof recipes. Even better? Easy recipes that can be made the night before! That way you can spend more of the day with friends and family and less time in the kitchen.
These potatoes are made creamy by heating up butter, milk and cheese! Then whipping that in with the potatoes. You then top them with pats of butter, and sprinkle with a little paprika before baking. Before serving garnish with a little parsley. The result? Mashed potatoes that rival The Keg’s!
Ingredients
Russet potatoes, peeled and cubed
Garlic, minced
Parmesan, grated
cheddar, shredded
Pepper, too taste (I usually add about 1/2 tsp)
Salt, to taste (I usually add about 1/2 tsp)
Parsley, for topping
Butter, for topping
Paprika, for topping
Instructions
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Peel potatoes and cut them into 1 inch cubes. Boil the potatoes in a large pot until they are soft and can easily be pierced with a fork.
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Meanwhile, melt the butter and sautee the garlic for 3 minutes, or until fragent. Add in 1/2 cup of milk and both cheeses. Stir until melted, then remove from heat.
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When the potatoes are done, strain the water and return them to the pot. Using a hand held mixer, whip the potatoes and slowley add in the milk/butter/cheese sauce.
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If needed, add in the remaining 1/4 cup of milk (or more!) to get your desired consistency. Beat until no lumps remain.
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Transfer the mashed potatoes to a 9 x 13 casserole dish. Top generously with pats of putter and a sprinkle of paprika At this point, the casserole can be covered and placed in the fridge for up to 1 day.
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Preheat oven to 350. Bake the potatoes for 30 to 60 minutes. I allow 60 minutes of if its cold from the fridge! Sprinkle with fresh parsley before serving.
