Since my time is very flexible at this time I thought this would be a good time to try a new recipe and prepare a side dish of Buffet Mashed Potatoes that can be made ahead of time, refrigerated or frozen and then baked just prior to serving time.
I am also going to use a ricer that I have had for a long time but never used. Can you imagine that? An unused kitchen toy!
Scoop the baked potatoes out of the skins.
The ricer worked very nice and is suppose to make the potatoes smoother. The only thing I will mention is that my hands are not as strong as they were in the past and it takes quite a bit of pressure to push the potatoes through the ricer.
Sour cream is blended together with the potatoes until smooth.
Then add some finely diced onion, 3 eggs, 3 tablespoons flour, kosher salt and (white) pepper into the potatoes-cream cheese mixture until smooth.
At this point the potatoes can be placed in a casserole or two or three. And, either refrigerate or freeze until you are ready to use.
Looks pretty good to me! Nice and creamy with all that cream cheese. This will be the first time for me to use cream cheese in my mashed potatoes.
This is a little picture of the author's (Polly Clingerman) baked Buffet Mashed Potatoes. I am optimistic that the flavor will be as good as the comments claim.
I'll let you know how they turn out - after the holidays.
Have a Happy Day.