Description
This recipe is often requested during Thanksgiving. It’s totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Ingredients
- 5 pounds Yukon Gold potatoes
- ½ cup butter
- 2 cups Parmesan cheese
- 1 cup chopped fresh chives
- 1 ½ cups cream cheese
- ½ medium head garlic, peeled and minced
- 1 pinch salt and pepper to taste
Instructions
- Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm
- about 15 minutes. Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.
- Add Parmesan cheese
- cream cheese
- chives
- butter
- garlic
- salt
- and pepper. Use a potato masher to mash until smooth and serve.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 12