This is family favorite for the holidays; it is always requested. It is delicious and can be refrigerated and made several days ahead of time. Also, it can be frozen.

Ingredients:

• 5 lb. russet potatoes, cleaned/unpeeled
• 1 cup heavy cream, half-and-half, or milk
• 1 -2 heads/roasted garlic, mashed
• 1/2 cup Parmesan cheese or 1 cup cheddar cheese
• 1/2 cup butter, room temperature
• Salt and white pepper to taste
• Dried parsley to taste
• 8 oz. cream cheese, room temperature
• Paprika, optional

Directions:

Preheat oven to 400 degrees F. Prick potatoes with fork and bake for 45 minutes to an hour. Cool slightly enough to handle. When potatoes are done, reduce oven temperature to 350 degrees F.

Add roasted garlic, parsley, salt and pepper to cream/milk and mix. If using Parmesan cheese, add. Warm cream/milk mixture on stove or in microwave on medium power, do not boil. Let stand.

Dice baked potatoes and mash. Add cream/milk mixture; mix/blend. Add butter; mix/blend. If using add cheddar cheese; mix/blend. Add cream cheese; mix/blend. Use hand mixer, optional. Do not over mix.

Turn into 13x9 inch greased baking pan/dish. Top with melted butter, sprinkle with parsley and/or paprika.

Bake at 350 degrees F for 35-45 minutes or until slightly browned. Serves 12.

Can be prepared ahead. Cover and refrigerate. Bake without preheating oven for 45 minutes to an hour or until heated through and slightly browned.

Suggestion: I roast the garlic ahead of time and refrigerate until needed. For easy mixing, warm the garlic using medium power in microwave.

Servings:	12
Time:	90 Minutes Preparation Time 45 Minutes Cooking Time

Source: My own recipe.

By mkymlp from NE PA