Thursday, October 10, 2013
Mashed Baked Potatoes with Garden Confetti
Non-stick cooking spray
5lbs red skin potatoes (About 15 medium)
1 8oz package regular or reduced-fat cream cheese, cut up and softened
1 tsp cracked black pepper
1 1/2 cups half & half, light cream or evaporated fat-free milk
Garden Confetti Ingredients
3 Medium carrots, shredded
1 small red sweet pepper, finely chopped
1 small green sweet pepper, finely chopped
1 medium onion, halved and thinly sliced
2 cloves garlic minced
1. Scrub potatoes thoroughly with a brush; rinse and pat dry with paper towels. Prick potatoes with a fork. I put them in the microwave on the potato setting for the full amount of time.
2. To make mashing easier, transfer half into a large bowl (cut larger pieces into half or quarter.) Use masher or electric on low speed.
3. Once all potatoes are mashed, combine into one bowl and add cream cheese and pepper. Gradually beat in the half and half (or whatever you end up using) to make mashed potatoes light and fluffy. (I used evaporated milk and it gave the potatoes a nice thick texture.) Transfer mashed potatoes to a pre-sprayed 3qt baking dish. Top with garden confetti.
4a) You now have two options. This recipe is one that can be done prior to the night you are going to eat it. If that is the plan, cover with foil and chill for 2-24hrs. Once you pull it out, bake at 325F covered and then another 1-1 1/4hrs to make sure that it is heated through.
b) If you are planning on eating it right sooner than two hours, preheat oven to 325F. Bake for 1hr uncovered.
Garden Confetti Directions
In a large skillet melt 2Tbsp butter over medium-high heat. Add shredded carrots, red pepper and green pepper. Cook for 4mins before transferring back to bowl. In skillet add 1 Tbsp of butter to sautee onions and garlic for 3-4mins. Once cooked mix veggies together. For taste add 1/2tsp of dried thyme or rosemary.
Once mixed, spread amount over the top of the mashed potatoes.
Makes 10-12 servings in 3qt pan.