Elsie’s Potatoes
Potatoes become a canvas for the flavors served with them and that’s how the wine should be paired. Beef Stew will call for a different wine than a cream sauce drizzled over potatoes.
Elsie’s Potatoes
Adapted from the Best of Bridge Series. These are our entire family’s go-to mashed potatoes! A must with Turkey, Beef Stew and so much more. Make them the day or two before. They also freeze very well.
Ingredients
- 5 lb (2268 gr) potatoes. After peeled and cooked about 1750 gr of potatoes
- 1 cup (230 gr) light cream cheese
- 1 cup sour cream 14% fat – (230 gr)
- 1 tsp. table salt
- 1 TBSP coarse salt for potato water
- 2 TBSP butter
Instructions
- Boil potatoes with 1 TBSP coarse salt and drain when fork tender. For the smoothest potatoes, mash with a potato ricer, alternately adding some of the sour cream and cream cheese with potatoes to the ricer. Add salt and stir potatoes until mixed when done ricing. Place in oven or microwave proof dish.
- Add butter on top of potatoes and bake for 20 minutes at 350. If making the day before, store covered in the refrigerator and add 20 minutes to cooking time.
- This freezes beautifully. Defrost during the day and place potatoes in a casserole dish; if they weren’t frozen in an oven proof dish. Bake at 350 until heated through, time depending on your serving size. If the potatoes look wet, don’t stir just put in the oven, uncovered, the liquid will evaporate.
- Garnish with fresh herbs if you wish.