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.
Course
Side
Cuisine
Canadian
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings12
AuthorValerie Lugonja
Ingredients
12medium potatoes
1.5cupsour cream
12ouncescream cheese
6tablespoonsbutter
2 1/4teaspoonssalt
3/4teaspoonpepper
milk
1garlic clove, minced (optional)
1/2to 3/4 cup thinly sliced green onion
Instructions
Peel and cook potatoes until tender; put through ricer
Beat softened cream cheese and sour cream in mixing bowl
Add hot potatoes and beat until smooth, adding small amounts of milk as needed
Add butter, salt, pepper and beat until well-mixed
Add green onions; beat until well-mixed (and garlic, if desired)
Pour into well buttered casserole dish
Dot with additional butter
Refrigerate until next day
Bake for 30 minutes in 350°F oven (If making half batch, bake 20 minutes)
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.