Recipe(tried): Make-Ahead Mashed Potatoes (3) Repost

Recipe: Make ahead mashed potatoes
Posted By: Patsy, La
Date: November 16th 1999
In Reply to: ISO: MASH POTATOES
Board: Make Ahead/Make-a-Mix Recipe Swap

I saw a mashed potato recipe demonstrated on TV for
make ahead. The recipe is as follows:

8-10 potatoes peeled, boiled, and mashed
1 cup sour cream
8 oz. cream cheese
4 tbsp. butter
1/3 cups chopped chives
1/4 cups parmesan cheese
salt and pepper to taste

Add the sour cream, cream cheese, and butter to the
hot potatoes and beat until smooth. Salt and pepper to
taste, spread in a sprayed or oiled 9x13 baking dish,
smooth, dot with butter, sprinkle the cheese and
chives over the top. Cool, cover, and refridgerate for 2
to 3 days. To serve, bake in oven at 350 degrees until
golden brown. Serves 8 to 10 people.
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Recipe(tried): Here is the recipe for make - ahead
mashed potatoes
Posted By: Theresa / va
Date: November 10th 1998
Board: Tried and True/Heirloom Recipes

Make - ahead mashed potatoes

serves 10

5 pds. baking potatoes
2 (3oz) pkg. cream cheese, softened
1 (8oz) container sour cream
1/2 cup butter or margarine, softened
1/2 cup milk
2 tsp. onion salt

Peel potatoes, and cut into 1 inch cubes. Cook in a
medium saucepan in boiling water to cover 15-20
minutes or until tender; drain and place into a large
mixing bowl. Add cream cheese and next 4
ingredients;beat at medium speed with an electric
mixer until smooth and fluffy (do not overbeat) spoon
into a lightly greased 13x9 inch or 3 quart baking dish.
Bake covered at 325 for 50 minutes or until thoroughly
heated; garnish, if desired with paprika or parsley.
NOTE: Unbaked mashed potatoes may be chilled up
to 2 days. Let stand at room temperature 30 minutes
and bake as directed.

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Title: Recipe(tried): Yukon Gold Mashed Potatoes....
Posted By: Sarah Phillips
Date: November 19th 1999
In Reply to: MASHED POTATOES THAT WILL "WOW" THEM
Board: TKL Cooking Club

I make these delicious Mashed Potatoes for
Thanksgiving. Yukon Gold Potatoes make the very
best mashed potatoes. I adapted the recipe from
Florence Fabricant, NY Times, October 14, 1998. I
have made this recipe several times, and they are sooo
delicious.....You can make these ahead several days
and store in the fridge.

For variety, I have added in 1 TBSP garlic oil, instead
of 1 TBSP butter (only replace the butter with 1-2
TBSPS).

The Best Ever Mashed Potatoes - serves 12

Ingredients:

5 pounds Yukon Gold potatoes, cooked and mashed
1 stick (8 TBSPS) of butter (or more or less to taste),
cut into bits
1/2 cup milk, scalded
salt to taste
ground black pepper to tste

Directions:

1. Scrub the potatoes and place them whole in COLD
salted water. Bring water to a boil and cook covered,
simmering for 20 to 30 minutes. Check for doneness
when potatoe is easily pierced with a sharp knife.

2. Process the hot potatoes immediately through a
ricer or food mill into a heavy bottomed large
saucepan. The potatoes will peel themselves when
pushed through a ricer or food mill !!

You can also peel them with a hot mit and mash them
with a fork or wire masher (never, never use a
machine).

3. Under low heat, cook the dry processed potatoes,
stirring often for a few minutes to dry them. Combine
mashed potatoes and cold butter, in bits, and beat
constantly with a paddle or spoon. Add about 1/2 cup
scalded milk in a stream. Don't add too much milk
otherwise the potatoes will become gummy. Season
with salt and pepper.

4. Serve immediately or place in a large casserole and
refrigerate until later. If baking cold, let stand 30
minutes first, and then cook for 30-50 minutes at 325
degrees.

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