Potatoes Divine

Name: Potatoes Divine
Ingredients: 3 lbs russet potatoes, pricked with fork; 1/4 cup butter, softened or; 1/4 cup margarine, softened; 1/2 cup milk; SERVING DAY; 3/4 cup whipping cream (I used half & half); 3 ounces gruyere cheese, grated (I used a Fiesta Blend); 3 tablespoons parmesan cheese, grated; 2 tablespoons parsley, chopped (optional)

9 ingredients

9 steps

Ingredients

3 lbs russet potatoes, pricked with fork
1/4 cup butter, softened or
1/4 cup margarine, softened
1/2 cup milk
SERVING DAY
3/4 cup whipping cream (I used half & half)
3 ounces gruyere cheese, grated (I used a Fiesta Blend)
3 tablespoons parmesan cheese, grated
2 tablespoons parsley, chopped (optional)

Directions

1

COOKING DAY INSTRUCTIONS:
2

Preheat oven to 400 degrees. Grease 13x9x2 casserole dish.
3

Put potatoes directly on oven rack and bake for 45-60 minutes or till done. I put the potatoes in the microwave till done and use a small cookie scoop to remove potato pulp.
4

Mash potatoes with mixer or by hand until smooth (my family likes lumps so mine isn't smooth). Add butter/margarine and milk and mix.
5

Spread in a prepared pan. Freeze using foil & plastic wrap method.
6

SERVING DAY INSTRUCTIONS:
7

When casserole is thawed, preheat oven to 500 degrees.
8

With electric mixer, whip cream to soft peaks, then fold in Gruyere by hand. Spread evenly over potatoes and sprinkle with Parmesan.
9

Bake until heated through and topping is golden brown. Garnish with parsley and serve.