Thursday, November 1, 2012

Recipe of the Week: Thanksgiving Favorites - Potatoes!

We are all really looking forward to a big family Thanksgiving this year!  My Pop and Rosemary are coming up from Eugene, along with uncle, Steve and Brian heads down from Seattle.

The entire month of November, I'll be posting some classic Thanksgiving recipes to consider for your holiday meal this year.

Who doesn't love mashed potatoes!?


Cream Cheese Mashed Potatoes

5 pounds baking potatoes
2 (3 oz) packages of cream cheese, softened
1 (8 oz) container of sour cream
1/2 cup butter, softened
1/2 cup milk
2 tsp onion powder
2 tsp white pepper

Peel potatoes and cut into 1 inch cubes.  Cook in medium saucepan in boiling water for 15-20 minutes or until tender.  Drain and place in a large mixing bowl.

Add cream cheese, sour cream, butter and milk to potatoes and beat at a medium speed with an electric mixer until smooth and fluffy (do not over beat).  Season with onion powder and white pepper.

Spoon into a lightly greased 3 quart baking dish and bake covered in a 325 degree oven for 40-50 minutes or until thoroughly heated (alternatively, you could keep warm in a crockpot).

Note:  Unbaked mashed potatoes can be prepared and refrigerated up to 2 days in advance.  Let stand at room temperature 30 minutes before baking.