Holiday Make-Ahead Mashed Potatoes

By linda1949

Ingredients

• 3 sprigs fresh rosemary
• 1 pint whipping cream
• 5 pound bag Yukon Gold Potatoes
• 1 tablespoon salt
• 1/2 stick butter, cut into pieces
• 1/2 cup fat-free chicken broth
• 8 oz. low-fat cream cheese
• Minced roasted garlic to taste
• Salt and pepper to taste
• Additional milk or cream (optional)
• Additional fresh rosemary for garnish

Preparation

Step 1

Place rosemary and cream in pan. Simmer on low heat.

Put potatoes in pot. Cover with cold water. Add salt. Bring to boil, then simmer until potatoes are fork tender, 35-40 minutes. Remove from heat; drain.

Put potatoes back in pot, return heat to low. Remove rosemary from cream; pour liquid over potatoes. Add butter, cream cheese, garlic, broth and salt and pepper. Whip potatoes to desired consistency. Use additional milk or cream if desired. Garnish with additional rosemary.

Pour potatoes into buttered 9 x 13 pan. Cover and refrigerate for up to 4 days. Freeze for 2 weeks. To heat, remove from refrigerator. Remove lid. Dot top with butter. Cover potatoes with foil. Warm in 350 degrees oven 30 minutes. Uncover. Bake additional 5 - 10 minutes. Stir to fluff before serving.

NOTE - I left skins on the potatoes.