Do-Ahead Garlic Mashed Potatoes (Holiday inspiration)

 

                Potato lovers know there is absolutely no bad way to make a spud! This supreme potato dish will bring rave reviews.

Makes 8 servings

• 3 lb red or white potatoes, peeled, cut into pieces
• 6 cloves garlic, peeled
• ¾ cup milk
• ½ cup heavy cream 35%
• ½ cup butter or margarine
• 1 teaspoon salt
• Dash pepper

1. In 3-quart saucepan, place potatoes and garlic, add enough water to cover ; Heat to boiling, reduce heat.
2. Cover ; cok 20 to 25 minutes or until potatoes are tender.
3. Drain and return to sauce pan.
4. Heat potatoes over low heat about 1 minute, shaking pan often to keep potatoes from sticking and burning, to dry potatoes.
5. Mash potatoes and garlic in pan with potato masher or electric mixer on low speed 1 to 2 minutes or until n lumps remain.
6. In 1-quart saucepan, heat milk, heavy cream, butter, salt and pepper over medium-low heat, stirring occasionally, until butter is melted ; reserve and refrigerate ¼ cup mixture.
7. Add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy.
8. Spray 2-quart casserole with cooking spray.
9. Spoon potatoes into casserole ; cover and refrigerate up to 24 hours ; potatoes can be baked immediately.
10. Heat oven to 350F (180C).
11. Pour reserved milk mixture over potatoes ; bake uncovered 40 to 45 minutes or until hot.
12. Stir potatoes before serving.

BON APPÉTIT