Mashed Potatoes - St. Patrick’s Day
Title: Mashed Potatoes
Cook time: 1 ½ hour
Level: Medium
Serving: 5
Ingredients:
breadcrumbs
3 pounds medium potatoes, peeled
1/2 cup whole milk, warmed
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
2 large eggs, beaten
Directions:
Butter 2 1/2 quart souffle dish or casserole. Cover the dish with the breadcrumbs and set aside.
Cook the potatoes in boiling salted water in a saucepan for 25 minutes or until the potatoes drop off a knife inserted into several of them.
Drain the potatoes. Return them to the saucepan. Over the lower heat, shake vigorously to dry the potatoes. Remove from heat.
Mash the potatoes using a hand held potato masher. Add the milk, butter, salt and pepper. Mash until they are smooth or according to your preference.
Fold in the sour cream. Add the eggs and combine well using a wooden spoon. The potatoes should be neither loose, just the same consistency as if you were ready to serve them.
Transfer the mixture to the prepared souffle dish. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350° F.
Bake 50 to 60 minutes or until the potatoes are puffed and golden brown on top. Serve immediately.
Personal Suggestion: Great recipe, it must be refrigerated overnight before baking. The mashed potatoes are the perfect compliment for your St. Patrick’s Day dinner.
