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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I've been making these mashed potatoes for years. They are always requested at family gatherings. Although, I call them holiday potatoes, they can be made any time. I love the fact you can make them ahead, especially during the holidays when things are a bit hectic. They always turn out and taste great! The Yukon gold potato has a bit of a buttery flavor and works well in this recipe, but any potato is fine. Ingredients:
5 lbs yukon gold potatoes |
6 tablespoons butter, divided |
4 garlic cloves, minced |
4 green onions, sliced |
4 cups chicken broth |
8 ounces cream cheese, softened |
1/4 cup half-and-half |
1 egg, slightly beaten |
2 tablespoons prepared horseradish |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Peel and cube potatoes.
2. In a large pot add 2 tablespoons butter, garlic and all of the white part of the onion and 1/2 of the green part. Saute until nearly tender. In the same pot, add the cubed potatoes and just enough broth to cover the potatoes. If there is not enough broth, add a little water.
3. Boil approximately 20 minutes or until potatoes reach a mashable consistency. Drain well.
4. Add all remaining ingredients and blend well. Place in a prepared 9 x 13 pan.Cover and bake 1 hour.
5. Remove from heat and lightly drizzle with butter and sprinkle with paprika if desired.
6. NOTES: At Christmas time, I will add a bit of finely diced Red and Green Pepper when mashing the potatoes just to add a bit of festive color. It doesn't really affect the taste.
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