Sour Cream Make-Ahead Mashed Potatoes

1. Add the potatoes to a large pot and cover with cold, salted water. Place on the stove top and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender (about 15 mins). Drain potatoes and set aside until cool enough to handle. Using a kitchen towel or a paring knife, peel the potatoes. Then pass the potatoes through a potato ricer and add to a large bowl. Add 2 sticks of softened butter to the potatoes and stir just to combine.

2. Menawhile, combine the half-and-half and garlic in a medium suacepan over medium heat. Bring up to a gentle simmer and remove from heat. Discard the garlic cloves. Add the sour cream to the half-and-half and stir to combine. Then add the creamy mixture and scallions to the potatoes and stir just to combine. Season with salt and pepper to taste. Garnish with the scallions and serve.

For Make-Ahead the Day Before:

Repeat the process above. Place the mashed potatoes into a baking dish. Cover the baking dish with tin foil and place in the fridge the night before.

The next day:

Preheat oven to 375 degrees F. Remove baking dish from the fridge and let come to room temperature. In a separate bowl, mix together the bread crumbs and Parmigiano-Reggiano, and top the potatoes in an even layer. Dot with more butter on top. Place in an oven and bake until golden brown on top, about 15 mins. Garnish with more scallions and serve.