Make Ahead Buttermilk Chive Mashed Potatoes
Jean Gearhart
By: Phyllis Tumlinson
ingredients
- 2 lbs potatoes
- To potatoes add:
- 1 1/2 t. salt
- 1/4 cup chive & onion cream cheese spread
- 1/4 cup butter
- 3 egg yolks
- 1 egg
- 3/4 cup buttermilk
- 1/3 cup chives chopped
- 1/8 teaspoon pepper
directions
- 1
Potatoes:
- 2
Pealed & quartered - cover & boil until tender. Drain and place in stand mixing bowl. Whip until smooth.
- 3
Add the rest of the ingredients to potatoes and mix.
- 4
Spray 6 cup baking bowl or flat Pyrex dish - add potatoes & cover with foil.
- 5
Refrigerate. Let set out until room temp. Bake 350 deg - covered for 50 minutes or until done.
- 6
“The apple didn’t fall far from the tree. I cook a lot like Mother - this is several different recipes, blended together & then I will probably change it up when I make it the next time anyway. I find the chive & onion cream cheese & buttermilk keeps the potatoes from having a “left over” taste.”
- 7
-Phyllis
Source: Phyllis Tumlinson
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