These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays or anytime of the year!
– 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces) – 1-1¼ cup half and half or light cream – ½ cup sour cream – ¼ cup unsalted butter – ½ teaspoons salt – ½ teaspoon garlic powder – ½ teaspoon dried parsley – ⅛ teaspoon black pepper – ¼ cup chopped chives – 2 cups shredded cheese divided, any kind
In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth.
Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.