Prep 30 mins
Cook 40 mins
A wonderfully tasty improvement upon traditional mashed potatoes. This recipe is from a January 1996 edition of Gourmet Magazine. One of the reason's I love this recipe is because I can prepare it a day ahead and just heat it in advance of serving it to guests. I think this recipe was printed upon a request from someone who was served this dish at "The Governor's Inn," but I've no idea where that is!
- 6 russet potatoes (about 3 pounds)
- 8 ounces whipped cream cheese with chives
- 1⁄4 cup sour cream
- 1⁄4 cup unsalted butter, melted
- 2 large eggs, beaten lightly
- Preheat oven to 400 degrees F, and lightly grease a 2-quart souffle or baking dish.
- Peel potatoes and quarter. In a large saucepan, cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm, force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
- Transfer potato mixture to prepared dish and bake 40-45 minutes, or until top is pale golden.