HOLIDAY MASHED POTATOES
An adaptation I made to include elements from various recipes that I liked specific components of.
Provided by K J
Categories Potatoes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Peel and cut potatoes into chunks. Place in large pot of salted water, Bring to Boil, Cover and reduce heat to simmer cook about 15 min, or until fork tender.
- 2. Meanwhile, in a small pan melt the butter and add the sage and thyme. Allow to heat until the butter is browned, whisking occasionally to keep it from burning, remove from heat and allow to steep. (Remove thyme sprigs before incorporating into potatoes)
- 3. Drain potatoes well. place back on burner on low, to dry off any excess water. Mash using your preferred method. Add cream cheese to warm potatoes to help it mix in.
- 4. In a large bowl, or mixer, beat the eggs, herbed butter, salt and pepper into the potatoes. Once thoroughly combined, fold in the green onion.
- 5. Move mixture to a buttered 11x7 or similarly sized baking dish.
- 6. NOTES:
- 7. At this Point potatoes can either be refrigerated for up to 2-3 days, or frozen for up to 1 week.
- 8. If you freeze the recipe, thaw it slowly in the fridge for 1-2 days.
- 9. If you made them ahead, let potatoes stand for 30 minutes at room temperature before baking.
- 10. Bake at 350 for 45-60 min, or till heated through. Times will vary by size and type of baking dish used, deeper dishes take longer to heat through.
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