Make Ahead Mashed Potatoes With Roasted Garlic and Chives
Ready In: 1 hr
Serves: 6
Ingredients
- 32 ounces organic chicken broth (I used my homemade chicken and vegetable broth)
- 4 -5 lbs russet potatoes
- 8 ounces cream cheese
- 5 tablespoons butter
- 3 tablespoons roasted garlic (more or less, to taste)
- 4 -6 tablespoons milk
- 4 tablespoons fresh chives, chopped
- salt and pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
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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