Subscribe to:
Post Comments (Atom)
We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
The recipe came from Kate, and I couldn't find the written recipe, but went with the basics.
ReplyDeleteFirst, you bake the potatoes until soft instead of boiling. I really preferred this consistency. Then mash and add milk/cream and butter and salt to the consistency you would usually do, then add an extra cup of liquid. Refrigerate overnight, heat in oven to serve.
I agree, they were fantastic! I may never go back to the old way. I did use cream, since it was Christmas.
I made it tonight and like the consistency. I didn't do the make ahead, Just baked them with my turkey and then made them in to mashed potatoes. What do you do with the skins?
ReplyDeletePotato Skins the next night of course:)
ReplyDeleteWould you make these more than one day ahead or just the night before?
ReplyDelete