Company's Coming Mashed Potatoes

There's a little bit of a story behind this: a few years ago, I was eating lunch at a church pot-luck. Pot-lucks are not know for culinary excellence. But there was one gem among the casseroles: a bowl of mashed potatoes.

I fwaped some on my paper plate, and settled in among everyone else to tuck in. Everything was fine, but the potatoes -- they were something special. Creamy, flavorful, delicious; they were the best I'd ever tasted.

So I hunted down the woman who made them and she -- generously -- gave me the recipe. I've made them a number of times in the past couple of years since then, and I've never had anyone not RAVE about them. They really are that good. I will never forget the first Thanksgiving I spent with Shane's family; I made these potatoes and people almost licked their plates. (Not a bad bit of in-law insurance.)

These potatoes can be made 4 to 5 days ahead, just be sure to leave plenty of time (around 45 minutes) for re-heating in the oven. Having said that, you can reheat them in the microwave, too.

Right out of the oven!

Company's Coming Mashed Potatoes

8-10 med. potatoes
16 oz. sour cream
8 oz cream cheese (softened)
1/3 cup chives, chopped
salt and pepper to taste
4 TBS butter
Paprika

Peel potatoes, then boil until tender. With electric mixer, mash potatoes, sour cream, and cream cheese until it reaches your desired consistency. (If making ahead, cover with plastic wrap and store in refrigerator until ready to use.)

Preheat oven to 350-degrees. Fold chives into the potatoes and add salt and pepper. Transfer to a casserole dish. Dot with butter and sprinkle with paprika, covering with foil. Bake 35 minutes.

Serves 8 to 10.


Grade: A+