Sunday, November 27, 2011

Make-Ahead Party Potatoes

Make-Ahead Party Potatoes
Martha Greenlaw, Recipes From a Very Small Island

6 medium-sized potatoes (about 4 pounds), peeled and quartered
8 Tablespoons (1 stick) unsalted butter
8 ounces cream cheese, cut into small pieces, at room temperature
1 cup sour cream
2 teaspoons salt
¼ teaspoon freshly grated black pepper
¼ teaspoon paprika
Dash of cumin
Put the potatoes in a pot and add enough water to cover by an inch or two. Bring to a boil over medium-high heat, reduce the heat, and simmer for about 20 minutes, or until fork-tender. Drain and set aside.
Put the same pot back on the heat and melt the butter. Add the cream cheese an whisk until the mixture is smooth.
Force the potatoes through a ricer or food mill into the pot and mix with the butter-cream cheese mixture. Add the sour cream, salt, and pepper and stir until smooth.
Spread the potatoes evenly in a 9 x 13 baking dish and sprinkle with the paprika and cumin. Let the potatoes cool slightly, then cover with plastic wrap. Refrigerate until ready to cook. These will keep well overnight.
Preheat the oven to 350°. Remove the potatoes from the refrigerator about 15 minutes before baking. Bake the potatoes, uncovered, for 35 to 45 minutes, or until heated through and a slight crust forms on top. Serve immediately.
Serves 10-12.

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