Today is a post-call (30 hour shift) day for Dr. H, so he will be spending the rest of the day snoozing away. While he regains his strength, I intend to do some serious cooking. On this weeks menu we have a mushroom, spinach and lamb shepherd's pie, a mushroom and leek soup, potato soup served in homemade bread bowls, and tofu tacos. Guess which one is easiest. I still have a ton of potatoes in cold storage, but they are starting to go bad; hence all the potato dishes. Right now I have a couple pounds peeled and cubed and ready to be turned into delicious mashed potatoes to top tonight's shepherd's pie. In honor of this tuberous bounty, I am going to share my special Christmas Mashed Potato recipe. These can obviously be enjoyed at any time, but they were the first dish I ever contributed to a Christmas dinner, so they got stuck with this moniker.
Christmas Mashed Potatoes
Ingredients:
Roughly 5 pounds of your favorite potato (I like red)
3 carrots
1 stick salted butter
8 ounces sour cream
1/4 cup chopped flat leaf Italian parsley
1/4 container of onion cream cheese
Peel and cube potatoes and carrots. (hint:as you peel potatoes, toss them into a bowl full of cold water to keep them from turning brown while you work on the other potatoes) Put potatoes and carrots in a large pot and cover with water and a dash of salt. Boil until potatoes are fork tender. Drain and mash until mostly smooth.
In a large bowl, mix together sour cream, softened butter, cream cheese and parsley. Mix in hot mashed veggies and season with salt and pepper to taste. The heat from the veggies should help wilt the parsley. If making this recipe ahead, place mashed potatoes in a crock pot and keep on low until ready to serve. I make mine the day ahead and they are perfect by dinner on Christmas.
Enjoy!
Wow you mix in carrots with your mashed potatoes? I don't think I have seen this before. Sounds yummy and colorful!
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