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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 15 |
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A wonderfully tasty improvement upon traditional mashed potatoes. This recipe is from a January 1996 edition of Gourmet Magazine. One of the reason's I love this recipe is because I can prepare it a day ahead and just heat it in advance of serving it to guests. I think this recipe was printed upon a request from someone who was served this dish at The Governor's Inn, but I've no idea where that is! Ingredients:
6 russet potatoes (about 3 pounds) |
8 ounces whipped cream cheese with chives |
1/4 cup sour cream |
1/4 cup unsalted butter, melted |
2 large eggs, beaten lightly |
Directions:
1. Preheat oven to 400 degrees F, and lightly grease a 2-quart souffle or baking dish.
2. Peel potatoes and quarter. In a large saucepan, cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm, force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
3. Transfer potato mixture to prepared dish and bake 40-45 minutes, or until top is pale golden.
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