Make Ahead Mashed Potatoes With Roasted Garlic and Chives

"This creation is a result of what I had on hand at the moment, and the need to get at least one dish out of the way before the main meal needed to be started. It was very well received, and I plan to make it again later this month for Thanksgiving. This time I had roasted garlic in a jar that I wanted to use up, but I prefer to roast my own, which is way easier than it sounds. I use my Recipe #412117 recipe when I make it homemade. Making the mashed potatoes ahead of time is a huge time-saver for holidays or other gatherings!"
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
1hr
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Pour the chicken broth into a large pot and bring to a boil.
  • Meanwhile, peel potatoes and slice them into 1-inch thick slices. Add to the boiling chicken broth. If needed, add water enough to cover the potatoes. Boil until fork tender. Remove about 1/2 cup of the cooking liquid, then drain the potatoes.
  • In a mixer bowl, combine potatoes, cream cheese, butter, roasted garlic, milk, salt, pepper and chives. Add small amounts of cooking liquid, as needed. Mix or whip until combined.
  • Spray a 9x13 baking dish with non-stick cooking spray, and spread potatoes into dish. Cool and refrigerate overnight.
  • 30 minutes before baking: Preheat oven to 350° and.remove the potatoes from the refrigerator.
  • Bake uncovered for 30 minutes, or until lightly browned. Sprinkle with chopped chives and serve.

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RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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