I know Thanksgiving is over, but these mashed potatoes are good for any holiday. (They're also great on a regular weekday with roast chicken). One of the best things about them is that they can be made ahead, saving you precious time when the holiday meal has to be put on the table. I put this recipe in my small crockpot and keep it warm on low until serving time. My version of this is heavily adapted from an Allrecipes recipe. I like to use Neufchatel cream cheese in these, which tastes the same and cuts out 1/3 of the fat.
Nore: I made these 9/22/2011 as a Roasted Garlic version. Just add roasted garlic instead of boiling cloves with the potatoes. Mix in roasted garlic when mashing. I used two (small) whole heads. Use one large or two small heads. To learn how to roast garlic, here is a good tutorial, from Simply Recipes. Photo below is of Garlic Roasted Mashed Potatoes.
adapted from Allrecipes.com
1 tablespoon minced garlic, or to taste
1 teaspoon Better thn Bouillon
1 (8 ounce) package Neufchatel or cream cheese, softened
1/4 cup sour cream
salt and pepper to taste
1 tablespoon butter
1.In a large pot of boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving some water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Season with salt and pepper, taste.
2.Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter.
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