Retro Recipe: To Die For Make Ahead Mashed Potatoes
This is a great dish for a Potluck dinner, or great recipe to use to stuff twice baked stuffed potatoes. This year, it was on our Christmas dinner table to save last minute preparation time.
Ingredients
- 12 medium potatoes
- 1.5 cup sour cream
- 12 ounces cream cheese
- 6 tablespoons butter
- 2 1/4 teaspoons salt
- 3/4 teaspoon pepper
- milk
- 1 garlic clove , minced (optional)
- 1/2 to 3/4 cup thinly sliced green onion
Instructions
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Peel and cook potatoes until tender; put through ricer
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Beat softened cream cheese and sour cream in mixing bowl
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Add hot potatoes and beat until smooth, adding small amounts of milk as needed
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Add butter, salt, pepper and beat until well-mixed
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Add green onions; beat until well-mixed (and garlic, if desired)
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Pour into well buttered casserole dish
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Dot with additional butter
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Refrigerate until next day
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Bake for 30 minutes in 350°F oven (If making half batch, bake 20 minutes)
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Garnish with bacon just before serving
Recipe Notes
I made variations of this recipe more than a few times. I love garlic, but do not use garlic unless you do so sparingly. Three cloves with 6 large potatoes was surprisingly off putting. This is a gorgeous sumptuous fluffy potato recipe scented of onions.
Do not use more than 3/4 cup of finely chopped greens for 6 potatoes. Some recipes say 1-1/2 cups. That makes the dish taste far too strongly of onions.
I was very surprised that the balance of flavours in this recipe was much more difficult to achieve than I thought. Follow the recipe the first time. Then improvise to suit your palate once you find what the initial recipe offers.
Key: Beat the potatoes into the cream and cheese while hot, otherwise they will be gummy. Ingredients must be combined when the potatoes are hot for a lovely fluffy mashed texture.