dawn_mo
Well-known member
These were so good. Everyone raved about them. It is my tweak of my mother-in-laws Thanksgiving Potatoes (make-ahead) and Karen/No.CA's Mashed Potatoes With Caramelized Onions.
* Exported from MasterCook *
Caramelized Onion Mashed Potatoes (make-ahead)
Recipe By :Adapted from Karen in No.CA and Dorothy Hendricks by Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Overnights
Potatoes Thanksgiving
Amount Measure Ingredient -- Preparation Method
5 pounds russet potatoes -- peeled and quartered1/2 cup butter -- divided use
8 ounces cream cheese
3 large onions -- peeled, halved and very thinly sliced
1/2 cup milk or half and half
salt and pepper
In a large frying pan melt 4 tablespoons of butter and saute onions over a low-medium heat until they are caramelized, stirring often so as not
to let them scorch. Cook them until they are very soft, about 15-20 minutes. Turn off heat and add the cream cheese to the onion and stir until
it is melted.
While you are caramelizing the onions, in a large pot of water cook your potatoes until they are fork tender and ready to mash. Drain and mash them with the remaining butter and milk. When you have the desired consistency add your onion/cream cheese mixture. Mix well and season to taste with salt and pepper. You may need to thin it a little more with some milk or half and half.
Place potatoes in a large microwave safe casserole dish. Refrigerate overnight or up to two days.
When ready to serve, microwave on 1/2 power for 10 minutes. Stir, then nuke until very hot, stopping and stirring once in awhile. I think this took me about 8-10 minutes. You could cook them in the oven, but I accidently put them in a casserole dish that does not indicate that it is oven-safe. so I opted for the microwave. Which turned out well because I didn't have to worry about oven space.
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* Exported from MasterCook *
Caramelized Onion Mashed Potatoes (make-ahead)
Recipe By :Adapted from Karen in No.CA and Dorothy Hendricks by Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Overnights
Potatoes Thanksgiving
Amount Measure Ingredient -- Preparation Method
5 pounds russet potatoes -- peeled and quartered1/2 cup butter -- divided use
8 ounces cream cheese
3 large onions -- peeled, halved and very thinly sliced
1/2 cup milk or half and half
salt and pepper
In a large frying pan melt 4 tablespoons of butter and saute onions over a low-medium heat until they are caramelized, stirring often so as not
to let them scorch. Cook them until they are very soft, about 15-20 minutes. Turn off heat and add the cream cheese to the onion and stir until
it is melted.
While you are caramelizing the onions, in a large pot of water cook your potatoes until they are fork tender and ready to mash. Drain and mash them with the remaining butter and milk. When you have the desired consistency add your onion/cream cheese mixture. Mix well and season to taste with salt and pepper. You may need to thin it a little more with some milk or half and half.
Place potatoes in a large microwave safe casserole dish. Refrigerate overnight or up to two days.
When ready to serve, microwave on 1/2 power for 10 minutes. Stir, then nuke until very hot, stopping and stirring once in awhile. I think this took me about 8-10 minutes. You could cook them in the oven, but I accidently put them in a casserole dish that does not indicate that it is oven-safe. so I opted for the microwave. Which turned out well because I didn't have to worry about oven space.
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