Eric is way more open minded when it comes to TV shows and especially film. In fact he’s kind of a film freak. The other night I texted him that I was going out with some girlfriends later and he said, “Artsy depressing movie for me then tonight!” (I’m more of a cheesy happy-ending kinda girl.) Make ahead for the win! I love cooking ahead for holiday meals, like this recipe for Make Ahead Roasted Sweet Potatoes and Brussel Sprouts, or this Make Ahead Turkey Gravy. It makes life so much easier. And it honestly does not get any easier–or cheesier–than these make-ahead mashed potatoes. Now, Ina Garten´s make-ahead mashed potatoes recipe calls for 1 and 1/2 cups of sour cream for 3 pounds of potatoes. THAT’S A TON GUYS. I mean don’t get me wrong, I love sour cream and I’ve definitely had people raise their eyebrows at me in the past for the amount of butter and sour cream I add to my potatoes (reckless abandon, people.) But even I’ve never added that much for 3 pounds. But I think this is the trick for make-ahead-and-then-bake mashed potatoes. Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions! I like to use garlic and herb goat cheese, but you can use regular goat cheese, too. If you don’t love goat cheese, I would still try it. If you don’t love Parmesan, first of all, you’re a freak, and second, you can still make this but don’t top it with Parmesan. Choose a different cheese. (Cheddar would be good!) If you really, REALLY don’t love goat cheese, leave it out and add an 8-ounce block of cream cheese instead. It will still be delicious! Throw in some dried parsley and a sprinkle of thyme and/or chives to make up for the “herbed” part of the goat cheese called for. If you want to freeze them, put them into a freezer-safe container or resealable plastic freezer bag for up to one month. Be sure to remove as much air as possible to prevent freezer burn. When the mashed potato cravings hit, just thaw the frozen mashed potatoes in the refrigerator overnight, then reheat in a dish covered with foil, and bake at 350° for about 30 minutes, stirring occasionally, until heated through. Mashed Potatoes (From Heaven) » this is the classic recipe that my mom taught me Browned Butter Mashed Potatoes » Guys. Brown butter ALL THE THINGS Slow Cooker Buttermilk Mashed Potatoes » if you don’t have enough oven space for today’s recipe, try this one in the crock pot! Parmesan Potato Gratin » bacon, cream, Parm….what´s not to love?! Mashed Potatoes with Caramelized Shallots and Sage Brown Butter from The Casual Pantry Thyme Mashed Potatoes from Barefeet in the Kitchen Garlic Ranch Mashed Potatoes from Joyful Healthy Eats
