Make Ahead Garlic Mashed Potatoes

“This is a wonderful recipe I found in a Betty Crocker magazine. It is a great comfort food with the added make ahead benefit. It is great with any roast or poultry dish.”
1hr 15mins

Ingredients Nutrition

  • 3 lbs potatoes, peeled and cut into chunks (about 9 medium)
  • 6 cloves garlic, peeled
  • 34 cup milk
  • 12 cup whipping cream
  • 12 cup butter
  • 1 dash salt & pepper


  1. Place potatoes and garlic in medium saucepan with enough (salted if desired) water to cover.
  2. Cover and heat to boiling, reduce heat and simmer until tender (about 20 minutes).
  3. Drain and shake potatoes to dry over low heat.
  4. Mash potatoes and garlic in pan until lump free (my personal preference is to use a potato ricer).
  5. Heat rest of ingredients stirring over low heat until butter melts.
  6. Reserve 1/4 C of mixture.
  7. Add rest of milk mix in small amounts stirring after each addition until light and fluffy (amount needed depends on type of potato used).
  8. Grease a 2 quart casserole and spoon in potatoes.
  9. Cover and refrigerate up to 24 hours.
  10. Heat oven to 350.
  11. Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot.
  12. Stir before serving.

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