Make-Ahead Mashed Potatoes
Serve everyone's favourite holiday comfort food as is or add bread crumbs and egg and form into crisp, baked patties.
Servings: 12 to 14
Ingredients:
| Nutritional Info | |
| Per each of 14 servings: about | - |
| cal | 187 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 27 mg |
| sodium | 523 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 9% |
| vit C | 18% |
| folate | 7% |
-
15 Yukon Gold potatoes (about 5 lb/2.2 kg)
1 cup (250 mL) sour cream
1/2 cup (125 mL) butter, cubed
4 green onions, thinly sliced
1/4 cup (50 mL) minced fresh parsley
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
Preparation:
In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot briefly to dry completely. Rice or mash until smooth. Add sour cream and butter; mix until butter is melted. Stir in green onions, parsley, salt and pepper.
Transfer to 13- x 9-inch (3 L) glass baking dish or casserole; smooth top or create design. (Make-ahead: Cover and refrigerate for up to 24 hours; to serve, double heating time.)
Cover and heat in 400°F (200°C) oven until hot, about 15 minutes, or microwave at high for about 6 minutes.
Additional Information
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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