I love to prep the night before for holidays, especially potatoes! The hard part is always the peeling, but after that they come together so quickly!
Russet potatoes, peeled and cubed
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
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.
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.
When the potatoes are done, strain the water and return them to the pot. Using a hand held mizer, mash the potatoes and slowley add in the milk/butter/cheese sauce.
If needed, add in the remaining 1/4 cup of milk to get your desired consistency. Beat until no lumps remain.
Transfer the mashed potatoes to a 9 x 13 casserole dish. Top with a sprinkle of paprika and a a few additional tables spoons of small cubed butter. At this point, the casserole can be covered and placed in the fridge for up to 1 day.
Preheat oven to 350. Bake the potatoes for 45 minutes. Sprinkle with fresh parsley before serving.