Welcoming the Holidays
Lesley Downey
Beauty
I first tasted these potatoes at a Christmas Eve party hosted by our family friends,
the Wainios. Their gatherings always had great food and fun people to talk to—
what the holidays are all about. Now that I know what it takes to feed a crowd,
I appreciate the fact that these can be made ahead so you aren’t pulling out your
mixer last-minute to mash potatoes. My kids love these potatoes, and I notice
every year this is what gets eaten most. This dish also stays hot well after you
pull it out of the oven. Feel free to use low-fat dairy if you want.
MAKE-AHEAD MASHED POTATOES
makes 10 servings
5 pounds russet, Idaho or Yukon
Gold potatoes
Salt
1 (8 ounce) block cream cheese, softened
1 (8 ounce) container sour cream
1 to 1½ cups milk
Freshly ground black or white pepper
2–3 tablespoons butter, cut in pieces
Paprika
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