[RECIPE] Party Potatoes | Wisconsin Public Radio - Wisconsin Public Radio News

Recipe from "One Potato, Two Potato," by Molly Stevens & Roy Finamore (2201, Houtghton-Mifflin)

Party Potatoes
These are what you make when you have a crowd coming and you want mashed potatoes on the buffet. You put the casserole together well in advance and bake it when you need it. And because you whip them up with an electric mixer, Party Potatoes are light and fluffy. They’re also pretty rich and luscious.

Serves 10 to 12

INGREDIENTS

3 pounds russet potatoes, peeled and chunked

Coarse salt

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces

8 ounces cream cheese, at room temperature

1/2 cup sour cream, room temperature

2/3 cup milk, warmed

Freshly ground black pepper

Paprika
 

DIRECTIONS

Put the potatoes in a large saucepan, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce heat to medium, cover partway, and cook until the potatoes are very tender. Drain and return them to the pot. Set over medium heat for a minute or two, shaking and stirring so the potatoes don’t stick, until they are floury and have made a film on the bottom of the pot.

Remove the potatoes from the heat and break them up with a hand-held electric mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining butter. Continue with the cream cheese and sour cream, beating well after each addition. Finally, beat in the milk, adding a little at a time. You want the potatoes to be fluffy and light; if they seem to be getting too wet, don’t add all of the milk. Season with salt and pepper. (If you don’t have an electric mixer, use a hand masher to start and then use a wooden spoon to beat in the butter, cheese, sour cream, and milk. Beat the milk into the potatoes one-third at a time, beating vigorously after each addition.)

Butter a 9- X 13-inch baking dish and spoon the potatoes into it. Smooth the top and then, with spatula or fork tines, swirl or score the surface of the potatoes to leave little peaks that will brown up nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking.

Heat the oven to 350 degrees. Dust the top with paprika and cut the remaining butter into small pieces and scatter them over the surface. Bake until the potatoes are heated though and the top is lightly golden, about an hour. (Expect it to take only half the time if the potatoes haven’t been refrigerated.) Serve hot.

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[RECIPE] Party Potatoes | Wisconsin Public Radio - Wisconsin Public Radio News
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