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Submitted by Michelle Byrnes
Ingredients:
9 large baking potatoes, peeled and diced
1 stick unsalted butter, room temperature
12
oz. cream cheese, "
3/4 cup sour cream
1/2 tsp. ground nutmeg
Salt and freshly ground pepper to taste
Procedure:
1. Place potatoes in pan, cover with water. Bring to boil. Reduce to simmer
over medium
heat until tender. Drain.
2. Place potatoes in mixer bowl. Cut butter and cream cheese into small
pieces and add to
potatoes. Beat with an electric mixer until light and
fluffy. Beat in the sour cream. Season with nutmeg, salt and pepper
to
taste.
3. Serve immediately or reheat in a buttered casserole at 300 degrees for 20
minutes, if you want to
prepare them in advance.
8 portions
Here's what I do (or don't do as the case may be):
1. I use regular potatoes, not bakers,
and no particular amount, just
whatever we have on hand.
2. I use salted butter and it doesn't matter to me if
it's room temperature
or not, ditto on the cream cheese in regards to the temperature.
3. I don't use the nutmeg
at all.
4. I don't cut the butter and cream cheese into pieces, I just plop it.
5. I don't use a mixer, I just
mash them with a masher right in the pan.
6. I don't measure the butter, cream cheese or sour cream, I just do it to
taste. I do tend to go for more sour cream and butter than cream cheese
though.
7. Sometimes I add a splash
of milk or half and half.
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