Prep 10 mins
Cook 25 mins
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)
- 78.07 ml butter (can increase to 1/2 cup)
- 118.29 ml sour cream (may use low-fat)
- 118.29 ml whipping cream (35% cream)
- 236.59 ml shredded white cheddar cheese
- 1-2 large green onion, chopped
- 2.46 ml salt (or to taste)
- 1.23 ml fresh ground black pepper (or to taste)
- 118.29 ml 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).
Not for everyday (way too many calories) but creamy, delicious and easy to make! Took it to a potluck and fed the kids, everyone gave it five stars and asked for the recipe!
These came out soft and plain looking, but the flavor was something else! Creamy, buttery, with that edge of garlic, these potatoes were delicious! Made for 1,2,3 Hit Wonders, July 2009.