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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Rachael Ray's Quick & Easy Thanksgiving From Woman's World Magazine 11/23/04. Rachael also suggests this tasty trick for leftovers: shape mashed potatoes into patties. Dredge in breadcrumbs; fry in butter. Ingredients:
5 lbs potatoes, peeled, cut into 1-1/2-inch chunks, 10 cups |
1 -2 cup low sodium chicken broth |
1 small onion, finely chopped, 3/4 cup |
1 (4 1/2 ounce) container herb-and-black-pepper flavored spreadable cheese, crumbled |
1 (3 ounce) package cream cheese, cut into pieces |
2 -3 tablespoons chopped fresh chives |
2 -3 tablespoons chopped fresh parsley |
1 teaspoon salt |
1/4 teaspoon pepper |
butter (optional) |
Directions:
1. In pot combine potatoes with salted water to cover. Bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
2. Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture.
3. Stir in remaining ingredients. Serve topped with butter, if desired.
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