I was under the delusion that mashed potatoes had to be made at the last minute, making the cooking of them, on Thanksgiving, a pain in the tail feathers. While dealing with a slimy, bacteria-laden turkey who needs its inards removed, the stuffing that needs to be stuffed inside said bird, heating up side dishes, making the gravy (last minute because you need the turkey drippings) and heating the rolls, who wants to deal with a huge pot of starchy potatoes that need to be drained, buttered, milked and mashed to the mix? Not moi, so I’ve made my mashed potatoes- these Party Potatoes- ahead to be popped in the oven and baked Thanksgiving Day.
This recipe is from my sister-in-law Becky Guilford who turns the Big 60 next month. She’s a wonderful cook and hostess who always makes hosting parties looks effortless. When the hostess is relaxed, everyone else follows suit. One more thing Becky and I have in common is our love for Pinot Grigio. Happy Birthday Becky and hope you don’t mind me sharing your recipe for Party Potatoes!
Party PotatoesCourse: SidesCuisine: American
9 medium-size potatoes
1/2 cup butter, softened
2/3 cup milk
1 1/2 tsp salt
1/4 tsp pepper (can use white pepper if desired)
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
- Peel and boil potatoes. Drain.
- With electric beater, combine potatoes, butter, milk, salt and pepper.
- Turn into buttered casserole dish.
- Whip cream and fold in cheese. Spread over potatoes.
- Bake at 350 for 25 minutes.
- When you whip the cream to top potatoes, don’t whip it so much that it turns too stiff and buttery, as it makes it hard to fold in the cheddar cheese.
P.S. These potatoes will look lovely when baked.
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