MAKE-AHEAD MASHED POTATOES
VICKI HILL
Traditional mashed potatoes don’t hold well for more than a two hours before they start to loose their texture. The addition of cream cheese and eggs to these helps stabilize them so they can be made up to a day ahead (store them in the refrigerator). Just reheat in a 350 degree oven for about 30 minutes.
ingredients
- 10 large russet potatoes, peeled, cut
- into 1-inch cubes
- 6 garlic cloves, smashed
- Salt to taste
- 8 tablespoons butter
- 2/3 cup milk or cream
- 3 ounces cream cheese, at room
- temperature
- 2 eggs, beaten to blend
- Ground pepper to taste
- Chopped fresh chives (optional)
directions
- 1
Cook potatoes and garlic in a large pot of boiling salted water until tender.
- 2
drain
- 3
Return potatoes to pan.
- 4
Mash with a potato masher.
- 5
Stir in butter, milk, cream cheese, eggs and salt and pepper.
- 6
Spoon into a greased casserole.
- 7
Refrigerate until ready to use.
Source: AUNT VIRGINIA
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