Tuesday, December 06, 2011
When I was cooking a few days before Thanksgiving I randomly decided to post a picture on fb of the potatoes I was making. It's an old recipe I've used for many years --mainly at Thanksgiving or Christmas. I was amazed at the comments I got. One friend even started to make it right away and soon posted a pic of it in process. She had been wanting to do a lot o cooking ahead of the day of the big meal. Therefore I decided to post the simple, forgiving recipe right here. What's special about this recipe, besides all the calories, is that it can be made up to two weeks ahead of time, stored in frig, and heated at time of serving. Later I was amazed at the number of friends here and there on fb who told me they had made their potatoes this way! I do like making ahead and having the mess cleaned up.
I'm wondering what makes this able to be stored up to two weeks. Maybe any mashed potatoes actually could be. But this is billed as that, so without further chatter, here is the recipe:
5 lbs of potatoes (adjust for the number you are serving--this would serve 8-10) boiled to tenderness and drained
6-8 oz cream cheese, best to soften if time
1 cup sour cream
1 stick butter
salt, pepper (I like white pepper), onion powder and garlic to taste.
(I like to add a little chicken broth or chicken buillon paste to my potatoes and then put in less butter and salt ... I like the flavor it gives.)
Mix all together and put in large pyrex or corning casserole dish and store in frig up to 2 weeks.
Reheat in oven or crockpot (I grease it first, and this method is great for saving room in the oven).
By the way, take note of my "kitchen aid" -- this hand mixer was cast off on me 30 years ago
and still does the job, no frills, but the food tastes fine ... IMHO :-)