Parmesan and Chive Make-ahead Mashed Potatoes
- 2.5 pounds russet potatoes, peeled
- 3/4 cups whole milk
- 6 tablespoons butter, divided
- 3/4 cups parmigiano-reggiano, finely grated
- 1/2 cup sour cream
- 1/3 cup chives, chopped
- 1/2 teaspoon Kosher salt
- 1 teaspoon black pepper
- Preheat oven to 350℉.
- Prepare the potatoes.
After peeling, cut the potatoes into 1” cubes. Place in a large pot and cover with cold water. Place over high heat and bring the water to a boil. Once boiling, cook potatoes for about 12 minutes, or until a table knife easily pierces through, then drain thoroughly. Return the potatoes to the hot pot and place over low heat until water is completely evaporated, 30 seconds to a minute.
- Prepare the mix-ins.
While the potatoes are cooking, warm the milk and 4 T. of butter in a small saucepan over medium heat, just until the butter is melted.
Dice the remaining 2 T butter into small cubes.
Finely grate the parmigiano-reggiano and chop the chives.
- Mash the potatoes.
Combine the potatoes, milk and melted butter, salt, and pepper. Beat with a hand mixer at low-medium speed until just incorporated. Stir in the cheese, chives, and sour cream. Taste and add salt and pepper if desired.
Pour the potatoes into a greased 8”x 8” baking dish. If making ahead, go ahead and cover the dish and place in the refrigerator until an hour before baking.
- Bake the potatoes.
When ready, dot the top of the mashed potatoes with the remaining 2 T. of butter. Bake at 350℉ for 30-35 minutes, until the edges are just beginning to brown. Cover and sit in a warm spot until ready to serve.
These pair well with my Panko Crusted Chicken Breasts.
If the potatoes have been refrigerated, they may take an extra 5-10 minutes.