Ingredients
-
3
-
6
-
3/4
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Make Ahead Garlic Mashed Potatoes, This is a wonderful recipe I found in a Betty Crocker magazine. It is a great comfort food with the added make ahead benefit. It is great with any roast or poultry dish., The potatoes were creamy and delicious. I made them just as the recipe stated and it was great., I really appreciate that I could make these ahead of time. used half and half instead of cream and it was yummy. I also used home canned potatoes because that is what I had in the house. I did not have to add the extra liquid just before baking.
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Steps
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1
Done
|
Place Potatoes and Garlic in Medium Saucepan With Enough Salted If Desired Water to Cover. |
|
2
Done
|
Cover and Heat to Boiling, Reduce Heat and Simmer Until Tender About 20 Minutes. |
|
3
Done
|
Drain and Shake Potatoes to Dry Over Low Heat. |
|
4
Done
|
Mash Potatoes and Garlic in Pan Until Lump Free My Personal Preference Is to Use a Potato Ricer. |
|
5
Done
|
Heat Rest of Ingredients Stirring Over Low Heat Until Butter Melts. |
|
6
Done
|
Reserve 1/4 C of Mixture. |
|
7
Done
|
Add Rest of Milk Mix in Small Amounts Stirring After Each Addition Until Light and Fluffy Amount Needed Depends on Type of Potato Used. |
|
8
Done
|
Grease a 2 Quart Casserole and Spoon in Potatoes. |
|
9
Done
|
Cover and Refrigerate Up to 24 Hours. |
|
10
Done
|
Heat Oven to 350. |
