• 35minutes
  • 496calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 medium russet potatoes (peeled but leave whole, or use yukon gold potatoes)

  2. 1 large head of garlic (broken into cloves, peeled and left whole)

  3. 1/3 cup butter (can increase to 1/2 cup)

  4. 1/2 cup sour cream (may use low-fat)

  5. 1/2 cup whipping cream (35% cream)

  6. 1 cup shredded white cheddar cheese

  7. 1 -2 large green onion , chopped

  8. 1/2 teaspoon salt (or to taste)

  9. 1/4 teaspoon fresh ground black pepper (or to taste)

  10. 1/2 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.

  2. Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.

  3. Cook until the potatoes are fork tender.

  4. Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.

  5. Mash the potatoes and the garlic.

  6. While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.

  7. Season with fresh ground black pepper to taste.

  8. Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.

  9. At this point you may cool completely then refrigerate for up to 24 hours or until needed.

  10. Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).


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