Old-Fashioned Mashed Potatoes

The California Culinary Academy

Servings: 14

 

 

These wonderfully simple potatoes are easily assembled, but can also be prepared a week or two ahead of the big day if you have the time; store in freezer and reheat at serving time.  If used from refrigerator or if defrosting first, warm potatoes in a 350° F oven for 30 minutes.  Frozen potatoes need to bake at 350° F for about 1¼ hours.  If you don't have two ovens, you may want to defrost the casserole in the refrigerator to shorten the baking time or partially bake it before the turkey goes into the oven, re-warming casserole at serving time.  Serve with cream gravy.

 

10 peeled potatoes, cut in 1-inch cubes
6 cloves garlic, peeled
8 tablespoons butter
 ⅔ cup milk or whipping cream
3 ounces cream cheese, at room temperature
2 eggs
½ cup minced chives
1½ tablespoons salt
½ teaspoon ground white pepper

In a large saucepan cover potato cubes and garlic with water. 

  1. Bring to a boil over medium heat, reduce heat to low, then simmer until tender and easily pierced with a sharp knife (30 minutes).

  2. When potatoes are cooked, drain water. 

  3. Press potatoes and garlic through a potato ricer or mash in their cooking pan. 

  4. Stir in butter, milk, cream cheese, eggs, chives, salt, and pepper. 

Serve immediately or store in an ovenproof casserole.