Make-Ahead Mashed Potatoes with Greek Yogurt and Chèvre

One of my favorite elements of this recipe is the crispy Parmesan crust! This amount of potatoes will feed approximately 10-12 people. The recipe may easily be cut in half and does freeze well making it a great do-ahead entertaining option. If you would like some for now and some for later, prepare in two 9-inch pie plates or 8-inch square baking dishes and freeze one. See notes for slow cooker option.

Ingredients

1 5-pound bag baking potatoes, peeled and cut into chunks (about 8-10 potatoes)
6 tablespoons butter, softened (divided use, see note)
3/4 cup freshly grated Parmesan cheese (divided use)
1 cup 2% Greek yogurt (may substitute sour cream)
8-ounces Chèvre (may substitute cream cheese)
1/3 cup chives, optional
Kosher salt and freshly ground pepper to taste (I like 2 teaspoons salt and about 1/2 teaspoon pepper)

Put the potatoes in a large pot of cold water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until potatoes are very tender. Drain well.
Rub a 9×13 baking dish with 2 tablespoons of butter, and then sprinkle with 1/4 cup Parmesan cheese, making sure the cheese is evenly distributed.
Put the potatoes in a large bowl (preferably the bowl of a stand mixer) and add the Greek yogurt, Chèvre, 2 tablespoons butter, 1/4 cup Parmesan, and the chives, if using. Season with salt and pepper.
Using an electric mixer (with a whisk attachment if you have one), 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 1/4 cup Parmesan.
At this point, you can cover tightly and refrigerate for 2 or 3 days or wrap well and freeze for up to a month.
Preheat oven to 350℉ and bake until the potatoes are 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 will be needed to heat through.

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.
These potatoes may be mixed and then 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 to 6 hours or until heated through. Top with the extra butter and Parmesan and serve from the slow cooker.