Shamrocks and Shenanigans: Twice Baked Mashed Potatoes

The Fireman calls these"Holiday Potatoes." They are basically your favorite mashed potato recipe that are piled into a baking pan and topped with more cheese and bread crumbs only to be baked until golden brown. I like them because you can make this ahead of time, say in the morning and then pop them into the oven thirty minutes before you are planning on serving dinner. I do tend to only make these around the Holidays. These would be great for a potluck though. They are still yummy with gravy over them or on their own.

Twice Baked Mashed Potatoes

First thing, you need to roast some garlic. I roasted the garlic the night before. You need to two heads of garlic. (I am roasting four heads for two different recipes) Lob off the top. I like to use a huge serrated knife. Stick the garlic on some tin foil and cover with olive oil.

Wrap up tightly

Bake in a 400 degree oven for about 45 minutes. When you take it out, it's all soft and gooey.

Let it cool until you can handle it with you hands. Squeeze the garlic out of the bulb.

I am placing into a plastic container for the night.

I also take a fork to it so its all pureed so to speak.

I have a lot of garlic here. Half will be used in the mashed potatoes and the the other half is getting smeared on a standing rib roast. Try to resist using on a piece of french bread with butter.

Cut up about ten potatoes and boil in salted water until fork tender. Drain and return to the pot they cooked in.
Add 1 stick of butter
1/2 cup sour cup of sour cream
1/2 to 3/4 cup of cream or milk
roasted garlic
1 cup of grated Parmesan cheese