For holiday dinners, like Thanksgiving, making mashed potatoes ahead of time is such a time saver! This recipe features my food mill, that yields creamy potatoes. Of course, you can use a potato masher! What makes these potatoes so special? Well, read the ingredients. Just bake these on the day of your event, and they are hot, creamy and so delicious. Come to my blog post, and I will show you step-by-step how to make these at http://foodiewife-kitchen.blogspot.com/2011/11/make-ahead-potatoes-giveaway-winner-is.html
|5||pounds Yukon Gold Potatoes (can use Russets or Reds), washed|
|4||oz. cream cheese|
|1||cup whole milk|
|¼||cup heavy cream|
|roasted garlic (optional)|
|salt and pepper, to taste|
Cook the potatoes, in salted water, until fork tender-- about 20 minutes. Drain. If you have a food mill (or potato ricer) mill the potatoes into the same pot that you cooked the potatoes. Otherwise, mash the potatoes until they are broken down into chunks. Add the cream cheese and butter. Add about 6 cloves of roasted garlic, if using. Add whole milk, in 1/2 cup increments and stir the milled/riced potatoes until almost creamy. Otherwise, mash them by hand (or go buy an "OXO" brand food mill!) Add the beaten egg and stir. Add between 1/4 and 1/2 cup heavy cream. Stir until the potatoes have a creamy and silky texture, but not watery. Either butter, or spray an oven-proof dish with non-stick spray. Store in the refrigerator (or freezer) 3-4 days in advance. To serve, bake at 350F for 20-30 minutes, depending on how hot your oven runs. I like to add a few dots of butter, before baking. Stir and then serve. Likewise, the potatoes can be placed into a slow cooker and heated on low for 2-3 hours.