November 8, 2010
We did share our recipe for Holiday Potatoes last November, but they are definitely worthy of another mention, especially at this time of the year. These potatoes are on our Thanksgiving and Christmas menus every year, without fail. My guys would actually love it if I would make these more often instead of saving them for special occasions.
Trust me when I say that this recipe will not disappoint.
9 large potatoes (I used white, but you can use Russet or Yukon Gold) peeled and quartered
4 cloves garlic, peeled
1 stick butter, softened
12 oz. cream cheese, softened
1 c. sour cream
3 large shallots, peeled and thinly sliced
1 1/2 c. canola oil
salt and pepper to taste
Place the potatoes and the garlic cloves in a large saucepan and add water to cover. Boil until potatoes are tender. Meanwhile, in a medium skillet, heat the oil until hot, add the shallots and cook over medium heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to a paper towel to drain.
Once tender, drain and place the potatoes in a large bowl. Cut butter and cream cheese into small pieces and add to bowl. Beat with electric mixer until potatoes are fluffy. Beat in sour cream. Add salt and pepper to taste. Serve immediately or place in a buttered casserole dish and refrigerate.
To reheat, bake for 20 minutes or so at 350 degrees. If the potatoes are completely cold, they may need 45 minutes to heat through. I like heating mine until they’re a little brown around the edges. Right before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.
If you’ve never tried a Make Ahead Mashed Potato Recipe, I can almost guarantee you that once you make these, you’ll never go back to making last minute mashed taters EVER again! Instead of peeling and boiling potatoes in a busy kitchen, just pull these out of the fridge, pop them into the oven, and visit with your family while they’re heating. That’s one more thing to be thankful for!