courtesy of The Graphics Fairy |
I'm up early here at the farmhouse, thinking about Thanksgiving and what needs to be done before tomorrow. While we'll be traveling "Over the river and through the woods" and making most of the meal at Grammy's,
I'm making the mashed potatoes ahead of time so they're a quick re-heat before dinner.
For years we've made what my aunt called Kingston Potatoes (no one is sure where the name Kingston originated), or make-ahead mashed potatoes. They are oh-so easy, and so delicious, I thought I'd share the recipe... just in case you're in charge of bringing the potatoes this year!
Kingston Potatoes
8 to 10 potatoes, peeled and diced
8-oz. pkg. cream cheese
3 T. butter
1 c. sour cream
salt & white pepper to taste
Add potatoes to a stock pot; cover with water. Bring to a boil and boil about 20 minutes, or until potatoes are tender. Drain water; place potatoes in a large bowl and mash using a hand masher or potato ricer. While potatoes are hot, stir in cream cheese and butter. Once well blended, stir in sour cream. Add salt and pepper to taste. Spoon potatoes into a lightly oiled 2-quart casserole dish; cover and refrigerate one to 2 days.
When ready to prepare potatoes, place casserole dish in a 350-degree oven and bake for 30 to 45 minutes,
or until heated through. Serves 6 to 8 (maybe...these go quickly!)
During these brisk days of November, we are thankful for so much. The day brings to mind the words of an old hymn that read, "all are safely gathered in, e're the winter storms begin."
Wherever you are across the miles, we're sending you good wishes for a happy Thanksgiving.
Your words paint a picture of a wonderful day!! I wish you and yours a blessed day filled with love and laughter, family and of course all that special food!!
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