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REC: Confetti Mashed Potatoes

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #13418 at 9:02 pm on Jan 13, 2009

CONFETTI MASHED POTATOES
(Source: BON APPETIT, April of 1988)

7 medium russet potatoes, peeled (I use 4 lbs.)
1/2 cup whole milk
1/4 cup butter at room temperature
1 (8-ounce) package cream cheese, cut into chunks, at room temperature
1/2 cup chopped green onions
1 (2-ounce) jar chopped pimientos, drained
Salt and freshly ground pepper to taste
1 egg, beaten

Cut potatoes in half and boil in a large saucepan until tender, about 40 to 45 minutes. Drain. In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg.

Transfer potatoes to a 9-by-13-inch glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Bake potatoes until puffed and light brown, about 25 minutes. Makes 12 servings.

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