Print Options:

Parmesan and Chive Make-ahead Mashed Potatoes

Cooking Method ,
Difficulty Beginner
Prep Time: 20 min Cook Time: 45 min Total Time: 1 hr 5 mins
Servings 4
  • 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
  1. Preheat oven to 350℉.
  2. 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.

  3. 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.

  4. 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.

  5. 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.
Keywords: sides, potatoes