Ingredients
- 5 tablespoons butter, divided
- 5 pounds russet potatoes, peeled (do not cut potatoes, leave whole while boiling)
- 12-14 large whole garlic cloves
- 1 1/2 cups heavy (33-35%) whipping cream
- 1 cup freshly grated Parmesan
- 4 ounces cream cheese, softened
- 1 large green onion, finely shopped
- Salt an fresh ground black pepper
How to Make
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Step 1: In a large pot cover whole potatoes and garlic with cold water then add in 1 tablespoon salt; bring to boil and cook over medium heat until tender (about 30 minutes) drain and return potatoes and garlic to pot
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Step 2: While potatoes are cooking bring whipping cream, grated Parmesan and 3 tablespoons butter to simmer in a medium saucepan stirring until Parmesan melts; remove mixture from heat and set aside.
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Step 3: Preheat oven to 350 degrees F.
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Step 4: Mash potatoes and garlic with cream cheese until smooth.
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Step 5: Add cream mixture to potato mixture and stir well to combine.
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Step 6: Stir in green onions then season with salt and pepper.
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Step 7: Transfer potato mixture into prepared baking dish (at this point you may refrigerate until ready to bake).
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Step 8: Dot potatoes with remaining 2 tablespoons of butter and bake until potatoes are heated through and golden brown on top (about 40- 45 minutes).
We hope you enjoy this recipe!
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