Sunday, November 22, 2009

Mashed potatoes, the easy way!

This year I'm making fake mashed potatoes. I confess, my mashed potatoes are coming out of a box. I can hear the gasps of disbelief. It goes against everything that is traditional about Thanksgiving to use fake mashed potatoes. But honestly, the instant stuff IS made from real potatoes. It says so on the box!

In the interest of saving time and money, I'm going with the boxed stuff. It will be okay.

7 cups water
1 1/2 sticks of butter
2 teas garlic powder
2 teas salt (optional)
2 TBSP dried minced onion
2 (8 oz) pkgs cream cheese, softened and cubed
16 oz sour cream
1 (12 oz) can evaporated milk
1 box (15.3 oz) instant mashed potatoes (I used Hungry Jack but any will do)

Preheat oven to 350 degrees. Grease a 9x13 pan. In a large saucepan, heat water, butter, garlic powder, salt and minced onion to boiling. Remove from heat. Stir in cream cheese, sour cream and milk until smooth. Stir in potato flakes until well combined. Spread potatoes into the prepared pan. Sprinkle paprika over the top. Bake 30-45 minutes until bubbling around the edges and golden brown on top. The paprika will help form a nice crust. You can also sprinkle on bacon bits or parsley when you take it out of the oven.

If you want to make this ahead of time, cover and refrigerate up to 48 hours. Remove from fridge, sprinkle with paprika and bake as directed above.

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