Phew! What a long couple of weeks! But alas, I am back with a recipe for you. Actually, I had three recipes previously that I was very excited to share, but none of them were quite worthy. I can’t quite bring myself to post a recipe that could still be improved or tweaked to make it better. The point of this blog is not to just post a recipe that I randomly tried or created and it just happened to work out. Will it be the same next time? Will the onion flavor in that dip become overpowering if made a day ahead? Do those brownies get crumbly if you bake them too long? These are the kinds of questions I like to have answers to before I post a recipe here. I won’t pass it on unless I think it is the best version it could be. I want you to be able to trust this blog in that it will work for you and be good. Every time.
That said, this recipe is definitely reliable. I have been eating it for years and years. My Aunt Mary, a fabulous cook herself, passed this on to me when I was in my early twenties and although it has kind of evolved over the years, I still make it for a crowd. Who doesn’t love creamy, baked mashed potatoes? It goes with everything and is absolutely perfect when you need to bring a dish to pass. And since they can be made ahead of time-an option I always love-it is a comfy side dish that is ready when you are. Truly a Party Potato!
Please excuse the extra toasty cheese in these pictures. I was getting ready for a party (and yes, I brought these ‘party potatoes’) and the dish got left in the oven a minute or two too long! But still yummy! Yours will be more melty and gooey on top.
One Year Ago: Enchilada Pie & Honey Bran Muffins
Adapted from Mary Zeug
There are a lot of different versions of this dish, but I really like the flavor of this one.
3 pounds potatoes, peeled, steamed and mashed or 4 c mashed potatoes
1-8 oz pkg cream cheese
1 c sour cream
1 T snipped chives
1 c shredded cheddar cheese
1 clove finely minced garlic
Mix all ingredients together until smooth. Taste for seasoning and add salt and pepper to taste. Spread into a greased baking dish. (These can be made up to this point a day in advance. Just cover and chill and then bake.) Bake at 350 for 30-45 minutes or until very hot. If baking from the fridge, it will take a bit longer. Sprinkle the top with extra grated cheese and melt in the oven for the last few minutes. Garnish with fresh chives if desired.