Tuesday, November 25, 2003
Talk about rich
Refrigerator Mashed Potatoes
5 lbs. potatoes (Yukon Gold would be an excellent choice)
6 oz. cream cheese
8 oz. sour cream (Mr. X suggests a substitution of Mexican crema. Yum!)
2 tbsps. butter
2 tsps. onion salt
1 tsp. salt
1/4 tsp. freshly ground pepper (is there any other kind?)
Allow cream cheese and butter to soften. Peel and quarter the potatoes. Boil in lightly salted water until fork tender. Drain well.
Return spuds to pot and mash (I use a ricer just like Aunt Ollie advised) and add remaining ingredients. Use a whisk to mix together (or just use your mixer to beat until combined).
This recipe makes about 8 cups of mashed potatoes and will keep in the refrigerator for up to a week or so. They never last that long at our place. To reheat, place the desired amount into a buttered casserole, dot the top with butter, and cover. Place in a preheated 350-degree oven and heat for 30 minutes. Delicious.
Many thanks to Terri for passing along such a valuable recipe.
Refrigerator Mashed Potatoes
5 lbs. potatoes (Yukon Gold would be an excellent choice)
6 oz. cream cheese
8 oz. sour cream (Mr. X suggests a substitution of Mexican crema. Yum!)
2 tbsps. butter
2 tsps. onion salt
1 tsp. salt
1/4 tsp. freshly ground pepper (is there any other kind?)
Allow cream cheese and butter to soften. Peel and quarter the potatoes. Boil in lightly salted water until fork tender. Drain well.
Return spuds to pot and mash (I use a ricer just like Aunt Ollie advised) and add remaining ingredients. Use a whisk to mix together (or just use your mixer to beat until combined).
This recipe makes about 8 cups of mashed potatoes and will keep in the refrigerator for up to a week or so. They never last that long at our place. To reheat, place the desired amount into a buttered casserole, dot the top with butter, and cover. Place in a preheated 350-degree oven and heat for 30 minutes. Delicious.
Many thanks to Terri for passing along such a valuable recipe.
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