There are many dishes that are perfect for this lasagna, stew, soup and even mashed potatoes. Yep, you heard me right. These mashed potatoes are perfect. They can be made the day before, put into a casserole and then reheated right before dinner. They are creamy and cheesy and delicious. You will use these mashed potatoes for every dinner party you have and they will be a hit each and every time.
I don't use this recipe for my every day mashed potatoes because they are very rich and calorie laden but for special occasions where you are not worrying about dieting but only about celebrating....they are perfect!
Since this week's Sunday Supper theme is Easy Holiday Entertaining, co-hosted by Michelle of The Complete Savorist and Val of Lifestyle Food Artistry, I thought I would share the recipe with you. Your holiday guests will rave about these potatoes and you can just sit back and enjoy the accolades. They don't need to know how easy they were to prepare.
I baked and served mine in this lovely new casserole.
A birthday gift from my sister.
Parmesan Mashed Potatoes
very slightly adapted from The Barefoot Contessa Cookbook
3 lbs of new potatoes, unpeeled (I used a combination of red and white potatoes)
1 T. kosher salt
1 1/2 c. half and half
1 stick butter
1 (8 oz) package sour cream
1/2 c. shredded parmesan (I used an asiago, romano, parmesan mix)
salt and pepper to taste
extra cheese for sprinkling
Place the potatoes and 1 T. of salt in a large pot with cold water just to cover potatoes. Bring to a boil, lower heat and simmer covered for 25-35 minutes, until potatoes are fork tender. Drain.
In a small saucepan, heat the butter and half and half.
Place the potatoes in a large bowl of a stand mixer fitted with the paddle attachment. Mix them on lowest speed jut until they break up. Slowly add the hot cream and butter mixing on the lowest setting. Add the sour cream and cheese and mix just until folded in. Season with salt and pepper then pour into an oven safe casserole. Sprinkle with additional cheese. Let cool and then cover and refrigerate.
When ready to serve, remove casserole from refrigerator and allow to come to room temperature. Place casserole in a preheated 350* oven and bake, uncovered, for 30-45 minutes. Print Recipe
Here are some other ideas that will make your Holiday Entertaining a Piece of Cake
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- BBQ and Grape Jelly Crockpot Meatballs by Big Bear’s Wife
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Proscuitto Arugula and Cheese Rounds by Food Done Light
- Pull-apart Beer Bread with Mediterranean Vegetables by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
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