Make-Ahead Mashed Potatoes
One of my favorite elements of these creamy, fluffy potatoes is the Parmesan crust! The recipe may easily be cut in half and freezes well, making it a great do-ahead entertaining option. If you would like some for now and some for later, prepare the recipe in two 9-inch pie plates (or 8-inch square baking dishes) and freeze one. See notes for slow cooker option.Yield: 10-12 servings
Ingredients
- 8-10 baking potatoes (like russets), peeled and cut into even size chunks
- 6 tablespoons butter, softened (divided use, see note)
- ¾ cup grated Parmesan cheese (divided use)
- 1 cup 2% or whole sour cream (may use Greek yogurt)
- 8 ounces Chèvre (may substitute cream cheese), softened
- ⅓ cup chives, optional
- Kosher salt and freshly ground pepper
Instructions
- Place the potatoes in a large pot of cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are very tender but not mushy and falling apart. Drain well.
- Rub a 9x13 baking dish with 2 tablespoons of butter, and then sprinkle with ¼ cup Parmesan cheese, making sure the cheese is evenly distributed.
- Put the potatoes in a large bowl (the bowl of a stand mixer, if using) and add the sour cream, Chèvre, 2 tablespoons butter, ¼ cup Parmesan, and the chives, if using. Season with salt and pepper. (I like 2 teaspoons Morton's kosher salt and about ½ teaspoon pepper.)
- Using an electric mixer (with a whisk attachment if you have one; a hand beater or potato masher will work too), beat the potatoes until smooth and light, being careful not to over mix as the starch in the potatoes can cause them to become gluey if mixed too long.
- Transfer the potatoes to the prepared dish and dot with the remaining 2 tablespoons butter and sprinkle with the remaining ¼ cup Parmesan.
- At this point, you can cover tightly and refrigerate for 2–3 days or wrap well and freeze for up to a month.
- Preheat oven to 350℉ and bake, uncovered, until the potatoes are lightly golden and hot throughout, about 25 minutes. If the potatoes have been frozen or refrigerated, thaw and bring to room temperature before baking. If the potatoes are cold, extra time (about 15-25 minutes, depending on how cold) will be needed to heat through.
Notes
- For more golden brown color, you may broil the potatoes for a minute or two at the end of baking time. Just take care not to burn or dry out the potatoes.
- Instead of dotting the final 2 tablespoons butter over the top of the casserole prior to baking, you may drizzle with your favorite olive oil.
- Prefer to use a slow cooker? The potatoes may transferred to a slow cooker with a ceramic insert instead of baking in the oven. Simply butter the insert and dust with cheese as directed in the recipe. Add the potatoes, cover, and cook on Low for 4–6 hours or until heated through. Top with the extra butter and Parmesan and serve from the slow cooker.
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