The holidays are about food, family, and time spent together. Sometimes that combination can be stressful, with coordinating menus and figuring out which days at what house. Not to mention keeping all of the little people busy so you can actually make the food and the plans.
In case you’re needing some recipe inspiration, I have two potato dishes that are fool-proof and sure to please the crowds.
This first one is the mashed potato recipe from my grandmother. I’m biased, but they are truly knockout mashed potatoes, and I haven’t found anything better. I had to coerce it out of her a few years ago, as she was getting a little too old to keep making all the Thanksgiving food herself.
She gave me essentially two recipes…one was from whatever cookbook she got it from, and the other was what she actually did. I have weaved those two together into what I have dubbed “The Best Mashed Potatoes Ever.”
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The Best Mashed Potatoes Ever
Instructions
Add water to a large stockpot and boil. The amount of water depends on how many pounds of potatoes you have, you might have to boil in batches.
Peel and quarter the potatoes. You can cut them smaller if you want to! If your stockpot isn't large enough, it's probably best to boil the potatoes in batches.
Add potatoes to boiling water and cook. Stir the potatoes constantly while boiling, so the ones at the top will cook the same as the ones on the bottom.
Once the potatoes are fork tender, drain the pot and mash well. It helps to have a manual masher, to get the chunks pretty small.
Transfer the mashed potatoes to a large mixing bowl, either your stand mixer bowl or something similar.
Add the cream cheese chunks, milk, one stick of softened butter, and salt to the bowl.
Beat in an electric mixer (either a stand mixer or hand held) at a medium speed until smooth.
You can use a spoon or spatula to fold the potatoes around the side of the bowl for the chunks to smooth out.
Gradually add the sour cream into the smooth potatoes, so it doesn't get too watery. You don't have to use the whole container.
Spoon the mixture into a large greased baking dish. If you used several pounds of potatoes, you might need two.
Pour the one stick of melted butter of the potatoes, and sprinkled with paprika.
To serve, preheat the oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
You can keep this covered in the fridge for a day or two before serving.
My other favorite potato recipe is somewhat insensitively called “Funeral Potatoes.” It’s my mom’s recipe, but you can find a variation of these just about anywhere. It’s a bunch of yummy, fattening things all mixed into a casserole dish, so you really can’t go wrong.
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Funeral Potatoes
Instructions
1. Put the potatoes in a colander. Let sit until thawed, then drain.
2. Combine the sour cream, soup, and butter in a bowl and mix it well.
3. Add salt, onion powder, and cheese and mix well again.
4. Add potatoes to mixture and stir until combined.
5. Place in greased 9X13 pan.
6. Sprinkled on crushed corn flakes and drizzle melted butter over it all.
7. To serve, preheat oven to 350 degrees.
8. Bake uncovered for 40 minutes.
P.S. Both of these recipes reheat very well, if you have any leftovers.
