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Garlic Parmesan Mashed Potato Casserole

3 lb Harvest Haven russet potatoes, scrubbed, peeled and diced into 1” cubes
5 Harvest Haven garlic cloves, whole
1 teaspoon salt (put in water for the diced potatoes)
4 tablespoons butter
1 cup whole milk
1 3/4 cups parmesan cheese, shredded and divided
1 teaspoon black pepper, freshly ground
1/2 teaspoon salt

Using a sharp knife, chop the scrubbed and peeled potatoes into 1” cubes.

Fill a large saucepan or Dutch oven with water, then add the potatoes to the water. Place the garlic cloves in the water, as well.

Season the water with a teaspoon of salt.

On the stovetop, heat the water and potatoes over high heat and bring to a boil. Cook until the potatoes are fork tender, about 20 minutes.

Drain the potatoes, and place back in the saucepan.

Measure out the butter, milk and 1 cup of parmesan cheese on top of the potatoes.

Using a hand mixer on a low speed, slowly blend the ingredients together until smooth and creamy.

Season the potatoes with salt and pepper.

Preheat the oven to 350° F. Oil a 9'' x 13'' baking dish with sunflower oil, and set aside.

Transfer the mashed potatoes into the prepared baking dish. Sprinkle the additional 3/4 cup cheese on top of the casserole.

When the oven is preheated, transfer the casserole to the oven.

Bake for 25 minutes, then turn up the heat to 425° F. Bake for an additional 15 minutes, or until the cheese has browned.

Remove from the oven, and let cool slightly.
Serve warm, and enjoy!

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