Thanksgiving In Nalls’ Kitchen!
7310 Beulah Street, Franconia, VA 22315
(703) 971-4068 ~ email@example.com
Make-Ahead Mashed Potatoes
8-10 medium potatoes, peeled & cubed
1 cup sour cream
8 oz cream cheese, softened
7 Tbsp butter, divided
1/3 cup chives, minced
Salt & Pepper
¾ cup Parmesan cheese, finely grated, divided
Boil potatoes in salted water until fork tender. Drain and set aside.
In a large mixing bowl, beat together sour cream and cream cheese until smooth. Add in hot, drained potatoes and beat until potatoes are fully incorporated. Add 4 Tbsp of butter, chives and salt & pepper to taste.
Rub the inside of a 9x13 baking dish with the 2 Tbsp of butter and sprinkle bottom of pan with ¼ cup of the Parmesan cheese, tilting the pan to coat the sides with the cheese, as well. Pour potatoes into the dish and dot with additional Tbsp of butter, and sprinkle remaining ½ cup of Parmesan evenly over the top.
At this point you can proceed with baking (preheat oven to 350 degrees F), or cover with foil and refrigerate for up to 3 days. Remove from fridge 30 minutes prior to baking to allow pan to come up to room temperature.
Bake at 350 degrees for 25 minutes or until top is golden brown.
Makes 8 generous servings.