Perfect for holidays, potlucks and special occasions, this recipe takes mashed potatoes to the next level with an extra creamy texture and versatile savory flavor that compliments turkey, beef, ham and salmon. Bake it right away or make it ahead up to two days in advance of baking. Try the cauliflower-potato and the bacon and green onion loaded variations.
5 lbs. russet potatoes, peeled and cut into 2-inch pieces (about 12 to 15 medium potatoes)
3 cups College Inn® Chicken Stock
5 large cloves garlic, minced (about 2 Tbsp.)
1 cup sour cream or 2% Greek yogurt
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups shredded white cheddar cheese (8 oz.)
2 Tbsp. chopped chives or parsley
If baking right away, preheat oven to 400°F (see Tip for make ahead directions).
Grease a 13x9-inch baking dish with butter or non-stick cooking spray; set aside.
Bring potatoes, stock and garlic to a full boil in a 6-qt. Dutch oven. Reduced heat to medium; cover and boil 20 minutes or until potatoes are fork-tender. DO NOT DRAIN.
Mash until smooth; stir in sour cream, salt and pepper. Add cheese and stir well. Spoon evenly into prepared baking dish, swirling the surface with the back of a spoon.
Bake uncovered 30 to 35 minutes until edges are golden brown. Sprinkle evenly with chives or parsley before serving.
Tip: To make ahead, follow Steps 2, 3 and 4 as directed. Cover dish tightly with aluminum foil and refrigerate up to 2 days. Remove from refrigerator and uncover from foil 1 hour before baking, to reduce chill and promote even baking. Smooth over any cracks with the back of a spoon. Bake 20 minutes covered with foil. Remove foil and bake additional 20 to 25 minutes or until edges are golden brown.
Variations: Prepare recipe as directs, except:
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