So, you might be asking yourself, what the lowly potato, and one made into such a non-gourmet dish as “mashed potatoes” could possibly be doing on the Chez Carr Cuisine blog? After all, isn’t this a blog about fine food, entertaining and “the good life”? Well first of all, let me begin to address your concerns by stating unequivocally, that I love potatoes! And without the ever so comfortable and delectable potato, especially when it is mashed, I’m not so sure my life would be half so good. Now don’t get me wrong. We don’t eat potatoes every day. In fact, they are not Mr. Cs favorite starch. But when I do serve them, especially mashed up with yummy additives, he enjoys them and I totally resemble that cartoon dog that floats in the air whenever he is given a dog bone (I think it was a dog bone). Whatever, you get the picture. I believe the term is rapture. And I guess while I am at it, I should go into full disclosure mode and clear up a misconception some of you might have about me. You may think I am a gourmet, but I am not. I was disqualified years ago when I went public about my passion for cheeseburgers. Not any cheeseburger you realize, but a really good cheeseburger with all the trimmings and a sauce that pulls all the wonderful flavors together. (If the saucy stuff isn’t dripping off my elbows by the time I am half way through the burger, then demerits are given and the maker is out of the will.) I take my cheeseburgers that seriously! So am I the stuff from which gourmets are made, I think not. Are you going to find more recipes like this one on my blog, I think so!
- 2-1/2 lbs. potatoes, cubed
- 2 garlic cloves
- kosher salt
- 3-oz. cream cheese, room temperature
- 1/2 c. sour cream
- ¼ c. butter, room temperature, divided
- 2 T. freeze-dried chives, plus more for garnish
- freshly ground black pepper
- milk
Place cubed potatoes, garlic, and about a tablespoon of salt in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain. Mash potatoes and garlic cloves together with cream cheese, sour cream, 2 tablespoons of the butter, chives, pepper, and enough milk to bring to desired consistency. Taste and add salt if required. Spoon potatoes into a buttered baking dish, dot with remaining 2 tablespoons butter, cover and refrigerate until ready to bake. Remove dish from refrigerator 30 minutes or so before you place, uncovered, in a pre-heated 350 degree oven for 30-45 minutes, or until heated through. Sprinkle with additional chives and serve immediately.
Note: I like to use a combination of red and yellow potatoes in this dish, and depending on how formal the occasion, I decide whether or not to peel the potatoes. (Actually, most of the time I leave the skins on). I like to get as many nutrients in my old body as I can. And potato skins are fairly replete with the same little devils as in the potatoes themselves.
Another Note: This is a great buffet dinner or holiday dish. It can be made well ahead of time, even the day before, and heated just before serving.