These make ahead Baked Garlic Herb Mashed Potatoes are creamy and flavorful with a subtle garlic and herb flavor combination that appeals to everyone. They're the ideal special occasion side dish and there's never a spoonful left over. Not only are they mouthwateringly delicious but, they can be prepared and assembled in advance for a terrific busy cooking day time saver.
Best Baked Garlic Herb Mashed Potatoes Recipe
It's no secret how much Americans love potatoes, I dare say it's a universal phenomenon. We certainly do our part to consume a variety of spuds and there's no better time than the special gatherings and the holidays to serve them in style. As you know, I've been a regular Contributor to Parade Magazine for several years. In doing so, I get the fun opportunity each week to share recipes like these make ahead garlic herb potatoes with Parade readers as well as with you, my cooking friends. I wanted to add the recipe for these irresistible spud to my website, so you can easily find the recipe in the recipe index when you're ready to make them.
How to Make Easy Baked Garlic Herb Mashed Potatoes Recipe
- What you'll need to make Baked Garlic Herb Mashed Potatoes recipe: Russet potatoes, salt, butter, garlic and onion powder, white or black pepper, half and half, butter, shredded cheese and garlic and herb cheese such as Alouette or Boursin.
- When making mashed potatoes, keep in mind a few basic tips for success. Firstly, cube the potatoes into similar size chunks so they will cook evenly.
- Start with cold water. Cover the potatoes with water leaving about 1-2 inches of head space.
- Salt the water and don't be shy. This is the opportunity to season the potatoes while they cook.
- Cook the potatoes until the point of a sharp knife glides easily into the centers. Don't overcook them or the starch will break down and the potatoes will turn to mush. They should be tender, not mushy.
- Drain cooked potatoes well before whipping them with the butter, half and half and seasonings.
- Use a hand mixer to get the creamiest texture.
- These make ahead garlic herb mashed potatoes can be assembled up to 2 days in advance then cooled, covered and chilled. Bring to room temperature for 15 minutes then top with butter just before baking.
When to Serve Mashed Potatoes
There's no wrong answer here. Mashed potatoes are consummate comfort food that's certain to complement most any entrée. I'm certain your loved ones are the similar to mine, any potato dish will do. They go with Delicious Southern Meatloaf, tender and juicy Slow Cooked Turkey Breast for the holidays or classic Chicken Fried Steak and Gravy. Serve them with downhome Hamburger Steak or Buttermilk Fried Chicken, too.
Other Easy Potato Recipes To Make
These dreamy make ahead garlic herb mashed potatoes are a special dish and while the end result is delicious, they're also easy to make in advance. Serve them with steak, turkey, ham, or chicken and watch 'em go. More potato recipes you may like to add to the menu:
- Slow Cooked Scalloped Potatoes with Ham is ideal for using up that leftover holiday ham.
- Parmesan Rosemary Roasted Potatoes are regulars in my kitchen just to name a few.
- Sweet Potato Fries made in the oven.
- Sour Cream and Onion Smashed Potato Casserole is another make ahead Southern style side dish.
- Sheet Pan Hash Browns and Eggs from Land O' Lakes.
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Helpful Kitchen Items:
Baked Garlic Herb Mashed Potatoes
- 5 lbs russet potatoes peeled and cubed
- 2 teaspoon salt divided
- 6 tablespoon butter softened and divided
- ¾ cup half and half plus additional as needed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black or white pepper
- ⅛ teaspoon ground nutmeg
- 3 cups shredded sharp white cheddar cheese divided
- 1 6.5 oz container spreadable garlic-herb cheese i.e. Boursin or Alouette i.e. Boursin or Alouette
- 1 tablespoon chopped fresh chives
- Preheat oven to 350°F. Butter bottom and sides of an 8 x 12 inch baking dish with 1 tablespoon butter or spray with cooking spray. Set aside.
- In a large pot, cover cubed potatoes with cold water. Season water with 1 teaspoon salt. Bring to a boil cooking over medium-high until fork-tender, about 12-15 minutes. Drain well.
- Return potatoes to pot. Using an electric mixer whip in 4 tablespoon butter, half & half, 1 teaspoon salt, garlic powder, onion powder, pepper and nutmeg. Whip for 2 minutes or until creamy and combined. Add additional half & half as needed while whipping. Taste and adjust salt to your taste.
- By hand, stir in 1½ cups shredded cheese, garlic-herb cheese spread, and chives. Stir until fully combined.
- Spread potatoes into dish. Sprinkle the top with remaining shredded cheese. May bake immediately or, cover with plastic wrap and refrigerate for several hours or overnight.
- If chilled, remove from refrigerator at least 30 minutes before baking. Dot the top with the remaining 1 tablespoon of butter, then place into the preheated oven.
- Bake for 40-45 minutes or until the top is golden and potatoes are heated through. Let stand 5 minutes, then serve.
- You may use classic yellow cheddar cheese in this recipe, if desired.
- Light Alouette or ⅓ less fat spreadable garlic herb cream cheese works well in this recipe.