Sunday, November 22, 2009
My friend Angie was asking to see some of my Thanksgiving food photos and some recipes. I'll try to take some better ones this year, but these are the cheesy mashed potatoes I made my first Thanksgiving three years ago. I'm not making them this year; they'll be my Christmas dish instead.
This is the recipe for them, from my friend Sharyn in Massachusetts.
Mashed Potato Casserole
8 - 12 potatoes (about 3 pounds. Depends on how big the potatoes are)
2 tablespoons olive oil
1 large yellow onion, peeled
1 stick of butter (you can use half this, and it's fine)
1 cup sour cream (regular or light)
2 tablespoons prepared horseradish (you can prepare it yourself if you like. But I used the kind from the jar)
1 tablespoon coarse-ground black pepper
2 teaspoons salt
1 cup shredded cheddar cheese
Preheat oven to 325 F.
Wash, peel and quarter potatoes (if you use red potatoes, you don't have to peel, although I prefer my mashed potatoes peel-less). Place in a large pot and cover with water. Boil potatoes until tender (about 15 minutes).
While potatoes are cooking, heat oil in a large skillet over medium-low heat. Coarsely chop onion and place in the skillet. Saute until translucent (about 5 minutes).
Drain potatoes and return to pot (or use a large mixing bowl. I don't like to wash extra stuff). Add onion, butter, sour cream, horseradish, pepper and salt. Now, the original recipe says to whip the potatoes using a hand-held electric mixer. I think it makes the potatoes a little gluey, so I just mix it all up good with a large wooden spoon. If you've cooked the potatoes long enough, they'll mash up easy. Or use a potato masher! It depends on how you like your potatoes mixed. In any case, if you use a wooden spoon, beat them up good, until they're fairly smooth. Then! Stir in your cheese.
Put the entire thing in an ungreased casserole dish.* I sprinkle paprika on it at this point, but it's more for looks than for taste, so that's optional. Cover with foil and bake for about 20 minutes, or until thoroughly heated. Take foil off for last few minutes and it will brown up a bit, if you like that.
*If you want, refrigerate it at this point, and bake the next day. It takes more like 40 minutes to bake if it's cold when starting.
I also make a cornbread and sausage stuffing which is DIVINE. I promise there will be many pictures this year. But here's the recipe from Eating Well.