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make ahead

cream cheese

Yukon Gold or Russet potatoes Kosher salt Milk, heated (your normal amount) Unsalted butter, softened, (your normal amount)

3 lbs. Russet or Yukon Gold potatoes, peeled and quarter or halved 8 oz cream cheese, room temperature 4 T. butter, room temperature ½ c. milk, heated

mashed potatoes Freshly ground black pepper to taste DIRECTIONS The day before you plan to eat them, quarter or halve your normal amount of potatoes, place in large saucepan and cover with cold water by an inch, add salt and cook the potatoes, as usual, until fork tender. Drain the potatoes and return to the pan. Turn heat to low and shake to dry. Transfer to a food mill or ricer and puree (or mash with a potato masher). Transfer to microwavable bowl and cover with plastic wrap and refrigerate overnight. The next day, soften the butter, heat the milk and microwave the potatoes until hot. Whisk in the heated milk and softened butter, salt and pepper to taste. Serve hot.

mashed potatoes

Kosher salt and freshly ground pepper to taste DIRECTIONS Place the potatoes in pot, cover with cold water by an inch, add salt, bring to a boil and cook until fork tender. Drain. Transfer to food mill or ricer and puree (or mash with potato masher). Add the butter, cream cheese, milk and combine until creamy. Season with salt and pepper to taste.

NOTE Sometimes, to change things up, instead of the cream cheese, I will add ½ cup of sour cream and a little more milk, if necessary, to get a creamy consistency.

NOVEMBER/DECEMBER 2020

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Yellowstone Valley Woman  

Yellowstone Valley Woman magazine was started in 2001 as a 40-page free publication in Yellowstone County. Over the years, thanks to your re...

Yellowstone Valley Woman  

Yellowstone Valley Woman magazine was started in 2001 as a 40-page free publication in Yellowstone County. Over the years, thanks to your re...