This may be made up to 24 hours in advance which makes this perfect to serve at a holiday meal or dinner party, if you are not an onion-lover you may omit. --- prep time does not include cooking the potatoes.
- 12 medium russet potatoes (peeled but leave whole, or use yukon gold potatoes)
- 1 large head of garlic (broken into cloves, peeled and left whole)
- 1⁄3 cup butter (can increase to 1/2 cup)
- 1⁄2 cup sour cream (may use low-fat)
- 1⁄2 cup whipping cream (35% cream)
- 1 cup shredded white cheddar cheese
- 1 -2 large green onion, chopped
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 1⁄2 cup grated parmesan cheese
- Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
- Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
- Cook until the potatoes are fork tender.
- Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
- Mash the potatoes and the garlic.
- While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
- Season with fresh ground black pepper to taste.
- Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
- At this point you may cool completely then refrigerate for up to 24 hours or until needed.
- Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).