This is ideal for a holiday meal. You can make this dish a day in advance, store in the refrigerator and bake in time for dinner. The sauteed onion and red pepper add tasty punch and colour.
- Portion size 8 servings
- 5 baking potatoes peeled and quartered (about 2-3/4 lb/1.3 kg total)
- 1/4 cup butter
- 1 clove garlic minced
- 1/2 cup finely chopped onion
- 1/2 cup finely diced sweet red pepper
- 1 teaspoon salt
- 1 pinch freshly ground pepper
- 4 oz cream cheese
- 1 cup sour cream
In large saucepan of boiling unsalted water, cook potatoes until softened but not mushy, about 20 minutes. Drain; shake pan over low heat for a few seconds to dry potatoes. Mash or puree potatoes and set aside.
Meanwhile, in small skillet over medium heat, melt butter; sautee garlic, onion and red pepper until vegetables are translucent and tender, 4 to 5 minutes. Season with salt and pepper; set aside.
In bowl, beat cream cheese, until softened; blend in sour cream. Beat cheese mixture into potatoes. Using slotted spoon, transfer garlic, onion and red pepper to potato mixture; pour in about half of the melted butter remaining in skillet and mix well. Taste and adjust seasoning.
Transfer to shallow 11- x 7-inch (2 L) baking dish; drizzle with remaining butter. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day; bring to room temperature before continuing with recipe.) Bake, uncovered, in 350°F (180°C) oven for about 40 minutes or until heated through.