Updated: May 5, 2021
These potatoes are so rich, creamy, & decadent. We hope they become a friends & family favorite at your house the way they are in ours.
3 medium Russet Potatoes
3 medium Yukon Gold
1/2 cup Half & Half (you can use milk if preferred)
1/2 cup Salted Butter (softened)
8 ounces Picnic Parmesan Spread
Fine Sea Salt
1/2 teaspoon White Pepper
2 tablespoons Melted Salted Butter
Soak peel potatoes in cold water for at least 15 minutes.
Drain and cut into 2” chunks.
Put potatoes in large stock pot and cover with cold water. Add 1 tablespoon salt to water.
Cook uncovered. Bring to a boil and cook until you can pierce easily with a knife.
Drain well and transfer cooked potatoes to a mixing bowl or standing mixer.
Warm half & half or milk in microwave or in a saucepan.
Add warm half & half, softened butter, Picnic Parmesan Spread, 1/2 teaspoon of salt and white pepper. Blend in standing mixer or with hand mixer until everything is just combined. Taste and adjust salt as needed.
Transfer to a casserole and refrigerate until ready to bake.
When getting ready to bake you can take out of fridge and bring to room temp, but they can go straight from fridge to oven.
Before putting in oven, drizzle 2 tablespoons melted butter over potatoes.
Bake for approximately 35 minutes at 350, until heated through.
I like to top with finely chopped parsley before serving.