Make Ahead Mashed Potatoes With Roasted Garlic And Chives - cooking recipe

Ingredients

32 ounces organic chicken broth (I used my homemade chicken and vegetable broth)
4 -5 lbs russet potatoes
8 ounces cream cheese
5 tablespoons butter
3 tablespoons roasted garlic (more or less, to taste)
4 -6 tablespoons milk
4 tablespoons fresh chives, chopped
salt and pepper, to taste
2 tablespoons fresh chives, chopped (for garnish)

Preparation

Pour the chicken broth into a large pot and bring to a boil.
Meanwhile, peel potatoes and slice them into 1-inch thick slices. Add to the boiling chicken broth. If needed, add water enough to cover the potatoes. Boil until fork tender. Remove about 1/2 cup of the cooking liquid, then drain the potatoes.
In a mixer bowl, combine potatoes, cream cheese, butter, roasted garlic, milk, salt, pepper and chives. Add small amounts of cooking liquid, as needed. Mix or whip until combined.
Spray a 9x13 baking dish with non-stick cooking spray, and spread potatoes into dish. Cool and refrigerate overnight.
30 minutes before baking: Preheat oven to 350\u00b0 and.remove the potatoes from the refrigerator.
Bake uncovered for 30 minutes, or until lightly browned. Sprinkle with chopped chives and serve.