Saturday, November 22, 2014
Holiday mashed potatoes
These mashed potatoes are seriously the best part of our Thanksgiving meal (and also Christmas, because I serve them at both). They beat the turkey, the stuffing, the pies. They go with everything (I just served them with brisket tonight - amaze!) I always make two 9 x 13 pans of them because they are also the best part of leftovers...and there are still never enough.
This recipe is tradition - I don't change a thing from the way my mom makes it. It is not super sophisticated, and yes, it uses some somewhat questionable, store-bought cans of "crispy onions" (think French's, but there are also fancier, organic brands out there), but I guarantee that these holiday potatoes are the most delicious & satisfying dish you will feature on your table. They put regular mashed potatoes to shame. And the best part is, you can assemble most of it ahead of time so there is one less thing to do on "the day of the bird"... just put them in to bake while your turkey is resting and your timing will be perfect!
4 medium Russet potatoes (about 3 pounds) - peeled and cut into a 1/2 inch dice
4 T. butter
2, 8-oz packages cream cheese, room temperature
4 T. all purpose flour
1 1/2 t. kosher salt
fresh ground pepper
1 onion - finely chopped
6 oz. can of crispy onions (i.e. French’s or Whole Foods 365 brand)
Preheat the oven to 325 degrees.
Place diced potatoes in a large pot and cover with cold water. Add a few generous pinches of salt. Turn heat to medium high and bring potatoes to a gentle boil. Once boiling, cook 5 minutes. Drain well and place back in the warm cooking pot to dry slightly. Add butter and mash well. You should have about 4 cups of mashed potatoes.
Combine mashed potatoes, cream cheese, eggs, flour and salt & pepper in a large bowl. Mash it all together until thoroughly combined. Add onion and stir until well mixed. Spread evenly in a buttered 9 x 13 pan (potato mixture may seem a little loose at this point).
Sprinkle an even layer of the crispy onions over the potatoes. Place in oven and bake 50-55 minutes until potatoes are puffed & onions are browned and they are just set (not too jiggly) in the middle of the pan. Allow to rest 10-15 minutes before serving.