Friday, 25 March 2011
A few years ago, around the holidays, I was discussing favorite Thanksgiving food with a guest at FEZ. My favorites are always the various cheesy, yummy casseroles (or hot dish for my fellow Minnesotans)...her favorite was mashed potatoes. I was like, HUH? Mashed potatoes? You can eat those anytime of the year. What? You wait til November to indulge in the buttery spuds? Well. Now. I. Get. It. This recipe is from my friend Sherman and my mom has been making it recently for family gatherings AND IT IS DIVINE!
So. Grab you potato peeler. Roll up your sleeves. Pour a glass of your favorite wine and MAKE IT HAPPEN! Here is the "secret" recipe!
8 to 10 Medium Potatoes, peeled
8 oz. Cream Cheese
8 oz. Sour Cream
2 Teaspoons of Garlic Salt (to your taste, use less if you like)
1 Teaspoon Horseradish Sauce
2 Tablespoons Green Onion TOPS chopped FINE
1 Tablespoon Cilantro
1 Teaspoon Fresh Ground Pepper
3 Tablespoons of BUTTAH!!!! (feel free to add a tablespoon or so!)
Whip the cream cheese, sour cream, horseradish and garlic salt together until smooth.
Stir in onion tops, cilantro and pepper.
Add the cooked potatoes to the cheese mixture one at a time and beating after each addition (THIS IS IMPORTANT SO LAY OFF THE WINE AT THIS POINT!) It may be necessary to add a little cream or milk as your are beating the mixture.
Place the potatoes in a casserole dish and dot with butter. Or blob. Whichever. LOL! Sprinkle with paprika for color.
Place the mixture in the oven at 350 degrees. Cook for 30 to 45 minutes.
And the best part is that IT CAN BE MADE A DAY AHEAD!
