Make-Ahead Garlic & Herb Mashed Potatoes

2/3 cup packed parsley leaves, finely chopped
4 pounds Yukon Gold potatoes, rubbed
1 1/2 cups whole milk
1/2 cup (1 stick) butter
Salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese, DIVIDED
6 large garlic cloves
2 tablespoons of other herbs, such as a combination of chives, dill, thyme, basil, etc., finely chopped

Peel the potatoes and cut them into 1 1/2 inch pieces. Place the potatoes and garlic cloves in a large saucepan and cover with cold water. Bring to a boil and stir in 2 teaspoons of salt. Reduce the heat to a boil and cook until the potatoes are very tender (but not crumbly) when stabbed with a fork, about 20 minutes.
While the potatoes cook, heat the milk and butter together (in a small saucepan on the stove or in a large glass measuring cup in the microwave) until they are hot and melted.
Drain the cooked potatoes and garlic and return to the pan. Pour the milk/butter mixture on top and mash with a potato masher until smooth and creamy. Mix salt and pepper, to taste, making sure to add enough. Stir in 1/2 cup of Parmesan and all of the chopped herbs until just combined.
Spread the mashed potatoes in a 9 x 13-inch (or equivalent) baking dish. Sprinkle the remaining Parmesan evenly over the top. Cook immediately or cover and refrigerate for up to 3 days.
When you are ready to cook, place the uncovered dish in an oven preheated to 375 ° F. Bake 30 to 45 minutes or until the mashed potatoes are hot and the Parmesan cheese on top is melted. For a golden crust, light the grill for the last few minutes, watching all the time carefully. Garnish with additional chopped fresh herbs, if desired, and serve immediately.

Source: fivehearthome.com