Ingredients
Scale
- 8–10 potatoes, peeled and cut into 1.5 inch cubes
- 4–5 garlic cloves
- 1 tablespoon salt
- 4 cups broth (chicken or vegetable)
- 1 cup milk
- 4 tablespoons butter
- 2 tablespoons fresh chives, snipped
- White pepper to taste
Instructions
- Scrub potatoes, remove blemishes, and cut into 1.5 inch cubes. Place potatoes and garlic cloves in a large Dutch oven.
- Cover potatoes with broth. Bring to a boil over high heat, covered, then simmer until tender, approximately 25-30 minutes.
- Heat milk and butter together until butter is melted. Reserve and refrigerate 3/4 cup of the milk mixture.
- Drain potatoes and return to pan. Mash with a hand potato masher.
- Beat the hot milk and butter mixture into potatoes until desired consistency is reached.
- Stir in salt, white pepper, and fresh chives.
- Spoon into a buttered 3-quart casserole dish and smooth the top. Cover and refrigerate up to 24 hours in advance.
- To bake: Remove from refrigerator and pour reserved 3/4 cup milk mixture over the top. Bring to room temperature for about 2 hours.
- Bake covered in a preheated 350°F oven for 55-60 minutes until heated through. Remove from oven and stir before serving.
Notes
This recipe can be prepared up to 24 hours in advance and refrigerated before baking, making it ideal for holiday meal planning. The reserved milk mixture poured over the top before baking helps prevent the potatoes from drying out during reheating. Use fresh garlic cloves for the best flavor, though garlic powder can be substituted if preferred.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 2
- Sodium: 680
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
- Cholesterol: 35