Monday, November 23, 2009

Not Your Mama's Mashed Potatoes

OK, I haven't actually tried this recipe yet (but I will tomorrow morning, part of my contribution to the Little One's preschool Thanksgiving feast). I got it from a Mama friend who happens to be a culinary genius. Seriously. The stuff that comes out of this woman's kitchen is out of this world.

Mama Sarah's Mashed Potatoes

10 Yukon Gold Potatoes
1 8 oz package cream cheese
1 8 oz package sour cream
1 stick of butter
salt & pepper

Optional add ins:
fresh chives (1/4 cup, chopped)
garlic (3 to 6 cloves, mashed)
paprika (2 teaspoons)
grated cheddar cheese as a topping (the more the better)

Boil the potatoes whole, with the skins on, until soft. (Cutting the potatoes before boiling can make the finished dish a little watery.) Strain potatoes, let cool, cut into equal parts to make mashing easier.

Preheat oven to 350 degrees. In a large bowl or pot, put potatoes, softened butter, cream cheese, sour cream (and any of the add ins you're using, except the cheddar cheese). Mash, mash, mash, skins on and everything. (Electric beaters work best, but take care not to over beat.) Salt & pepper to taste.

Spoon into a buttered baking dish (top with grated cheddar if you're using it) and bake for a half hour.

UPDATE: I made this dish tonight, in preparation for the Little One's preschool Thanksgiving feast tomorrow and I'm happy to report that it's divine! One word of warning, however, you'll need to get your fork into the sink right quick after tasting because if you don't, you'll be in danger of eating half the dish!

You've been warned.


SZ said...

Oh, yes! This is very similar to my MIL's Refrigerator Mashed Potatoes. She puts onion salt in hers. It's ridiculously good. And good for you! (Er, not really.)

Ruth said...