Saturday, November 28, 2009

Golden Mashed Potatoes

I got a variation of this recipe for make-ahead mashed potatoes from my friend Jean some years ago...and I made it many times over the years. It's nice to have the potatoes mashed ahead of time and ready for the table piping hot at dinner time.

Ingredients:

  • 10 Yukon Gold potatoes, peeled and cubed
  • 2 Tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup herbed cream cheese (we like herb and garlic)
  • 1/4 cup milk
  • salt & pepper to taste
  • crumbled bacon bits and chopped green onions for topping

Method:

  1. Cook potatoes in a large saucepan of boiling salted water until tender. Drain.
  2. Mash potatoes...adding cream cheese, sour cream, butter, milk, chives and salt & pepper.
  3. Mash until creamy.
  4. Spoon into lightly greased casserole...and allow to cool for 30 minutes.
  5. Cover with plastic wrap and refrigerate for up to two days...discard plastic wrap before baking.
  6. Bake at 350°F for one hour or until heated through.
  7. Sprinkle with bacon bits and green onions.

    Optional topping ~ Sprinkle with 1/2 cup grated cheese before baking and omit bacon bits.