Linda McCarthy's Overnight Mashed Potatoes

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
Linda McCarthy's Overnight Mashed Potatoes

1 head Garlic
3 lbs white, Red or Yukon gold potatoes, quartered
8 oz brick cream cheese
1/3 cup green onions, chopped
16 oz sour cream
2 1/2 tea salt
Fresh black pepper to taste
1 table butter, plus more for greasing pan
Emeril's essence or other spicy rub
Olive oil

1. Cut 1/2" inch from top of garlic, drizzle with
olive oil, wrap in foil and bake at 350 for 1 hour.
When done, allow to cool, pop garlic out of individual
cloves and mash with the back of a fork; reserve.
2. Boil potatoes in salted water for 20 minutes;
drain.
3. Meanwhile, saute green onions in butter until
softened and fragrant.
4. Mash potatoes, sour cream, cream cheese, salt,
pepper, milk, garlic and green onions together until
fluffy.
5. Grease a casserole dish with butter; spoon mixture
into it and smooth the top into something presentable.
Sprinkle with Essence to taste; cover with foil and
refrigerate overnight.
6. Take potatoes out of the fridge 1 hours before
going into the oven. Bake at 350 for 1 hour, covered.
Uncover and serve.
 
Back
Top Bottom