| Very fluffy and tasty mashed potato bake. The great thing is, it can be made ahead of time and then baked prior to serving it... | |
| 6 cloves | Garlic, minced or chopped |
| 3 Tblspn | Olive Oil |
| 9 | Potatoes (about 3 pounds) |
| 8 oz | Sour Cream |
| 1/4 cup + 3 Tblspon | Parmesan Cheese |
| 1/4 tsp | Salt |
| 1/4 cup | Milk |
| 1/4 cup | Fresh Basil, chopped |
| 1/4 cup | Butter, melted |
| Directions: |
Peel and cut up potatoes. Cover and Cook for 20-25 minutes in boiling (salted) water. In large bowl, using an electric mixer on low speed, mix cooked potatoes, sour cream, 1/4 cup cheese, garlic, olive oil and salt. Once mixed, beat in milk. Then fold in basil. Put mixture into 2 quart casserole dish. If making ahead, stop at this point and read the note below... Otherwise, cover and bake at 325 for 40 minutes. Sprinkle with additional cheese and melted butter, bake for another 15 minutes. |
| Notes: | If making ahead of time then you mix everything and refrigerate it for up to 24 hours. When ready, bake (covered) at 325 for 45 minutes. Sprinkle with additional cheese and melted butter, bake for another 35 minutes. |
Steve's Cookbook
Garlic-Basil Mashed Potato Bake
- Steven Weise