BAKED GARLIC MASHED POTATOES are the perfect side for a big meal. They taste amazing and can be made the same day or ahead of time making them perfect for the holidays!!!
Halloween has passed and now starts the prep for the Super Bowl of entertaining. We get Thanksgiving and then a month later Christmas!!!! I LOVE this time of year!!!!!! (You can tell by my excessive use of exclamation marks.) When I first started cooking for the holidays I would do some prep but not enough and on Thanksgiving. I’d find myself stuck in the kitchen and trying to grab a glance here or there of the Cowboys game. Have I ever told you all that I’m a big Dallas Cowboys fan? I love my boys and never like missing a game. So planning has been very important when getting ready for my Thanksgiving day feast! I’m always looking for recipes that can be made a day or two ahead of time.
Mashed potatoes were giving me trouble. Until I decided to try baked mashed potatoes. These are sort of like the inside of a twice baked potato but a Thanksgiving version. My husband LOVES twice bakes and so I knew that these would be good with him. The Thanksgiving menu in our house is full of tradition so finding a way to make the recipes ahead of time can be tricky. I knew that I had to test the recipe out ahead of time. Luckily easy casserole recipes help make it easy!
My friend and RH contributor Krissy from Self Proclaimed Foodie was doing her first Thanksgiving with a blog. That means that if you’re going to share Thanksgiving recipes you need to make them ahead of time so we had an early Thanksgiving at her house and I made these potatoes. They were a hit and have now made it onto my make ahead list of holiday foods!!! You should be able to make them ahead a day or two and then bake them off on Thanksgiving day. Keep in mind if you’re putting them into the oven straight from the fridge that you may need to add time to the baking to get them warmed all the way through. Happy planning!!!
- 4 lbs. russet potatoes peeled and chopped to 1" pieces
- 12 oz. evaporated milk
- 4 garlic cloves minced
- 1/2 cup butter
- 1/4 tsp nutmeg
- salt and pepper to taste
- 1/2 cup panko bread crumbs
- 1/2 Parmesan cheese shredded
- place chopped potato into a large pot and cover with cold water
- place on medium heat and bring to a boil, allow to cook until fork tender, about 15-20 minutes
- drain off water and place potatoes into the bowl of a stand mixer with the whisk attachment
- turn the mixer on and whip potatoes until all lumps are beat out
- while potatoes beat, heat evaporated milk, garlic and butter over medium heat, stirring often
- once potatoes are whipped smooth, turn down mixer to low and slowly add the warm evaporated milk mixture, including garlic
- the potatoes will seem too wet but they need to be moist so they don't dry out while baking
- add the salt and pepper to taste and the nutmeg
- grease a baking dish and pour in the potatoes in an even layer
- spread out the bread crumbs in an even layer over top of the potatoes and then top with the Parmesan cheese
- cover with foil
- if making ahead of time allow the potatoes to come to room temperature before placing in the refrigerator
- when ready to bake preheat oven to 350 degrees F
- bake for 20 minutes or until potatoes are warmed through
- remove the foil and allow to cook for another 5 to 10 minutes or until bread crumbs are browned
- remove and enjoy!
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