Don’t have “thyme” to make mashed potatoes tonight? Lucky for you, you can now make your Thanksgiving mashed potatoes four months ahead of time! Follow Tia Mowry's Quick Fix Presents Comfort Kitchen: http://bit.ly/CKseries
Tia’s Ultimate Garlic Mashed Potatoes
Ultimate Garlic Mashed Potatoes (to make ahead or eat right away)
Yields: 8 to 10 servings
Prep Time: 30 minutes
Total Time: 1 hour and 20 minutes
In a small sauce pan, add garlic and oil. Bring a simmer. Cook garlic until soft, about 30 minutes. Let cool, place in air tight container in the refrigerator for 4 months.
Preheat oven to 450 degrees. Place cleaned potatoes on a sheet tray. Pierce with a fork. Bake until potatoes can be easily pierced with a fork, all the way through the middle, 60 to 70 minutes.
Remove from oven, cut in half longways. While still hot, scoop out inner part into a large bowl. Add 10 garlic cloves, cream cheese, sour cream, warm milk, 3 tablespoons butter, and salt into the potatoes. With a hand mixer, blend until smooth and creamy, if potatoes look crumbly or dry add another ½ cup warm milk.
Generous grease a 9 x 13 with 1 tablespoon butter. Evenly spoon potatoes into dish and sprinkle top with parmesan. Cut dabs of remaining butter over the top. At point you can freeze, keep in refrigerator for 2 days, or eat right away.
Before freezing or putting into the refrigerator, make sure potatoes are completely cooled. Cover with foil and freeze.
Preheat oven to 350 degrees. Defrost in refrigerator day before serving, heat for 30 minutes, stirring occasionally, until heated through.
From frozen, heat in oven for 60 to 90 minutes, stirring occasionally, until heated through.
Garlic can be used in any dish. Can also use oil.
Keeping the potatoes all the same size, helps them cook at the same time
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