Recipe of the Month  
November, 2019
                             Make-Ahead Mashed Potatoes

10-12  medium-size Yukon Gold potatoes, peeled and cut into
cubes
3/4  stick unsalted butter brought to room temperature
1 cup grated parmesan cheese
1 cup sour cream
1 8 ounce package cream cheese brought to room temperature
Salt and pepper


Butter the inside of a 13 x 9 inch casserole or a three quart
soufflé dish

Place the potatoes in a large pot. Cover with cold water and
bring to a boil. Add 1 tablespoon Kosher salt. Reduce the
potatoes to simmer and cook until they are fork tender.
Drain the potatoes and place them in a large pot. Break-up
the potatoes with a hand masher. Add the butter, 3/4 cup
parmesan cheese, sour cream, and the cream cheese.

Using an electric mixer, beat the potatoes until smooth.
Add  salt and pepper, to taste. Transfer the potato mixture
to the prepared casserole dish and smooth the top. Sprinkle
the top with the remaining parmesan cheese.

At this point, you can cover the dish and refrigerate it for
up to 3 days or freeze it for up to one month. Bring to room
temperature before baking.

Baking Method: Preheat your oven to 350 degrees. Bake the
casserole for 25-30 minutes or until the top is golden and
the potatoes are hot.

Crock Pot Method: Butter the ceramic insert. Transfer the
potatoes to the insert. Sprinkle with parmesan cheese. Cover
and cook on low for 4-6 hours.