Georgia Magazine - November 2024 - 39

I love mashed potatoes any time but especially during
the holidays. After all, the gravy served with so many holiday
meats needs a home!
It's not hard to make mashed potatoes, but making them
ahead will give you more time with your guests.
I've made this Mashed Potato Casserole for years for
myself and my personal-chef customers to put in their
freezers. Remember when freezing that air is the enemy and
fat is the friend. Packaging suggestions are below. Label your
casseroles even though you think you'll remember what they
are. I use blue painter's tape or masking tape and a permanent
marker.
MASHED POTATO CASSEROLE
3 pounds russet potatoes, peeled, cubed
Water, as needed
Salt for boiling potatoes
8 ounces cream cheese, softened
1/4 cup butter, melted
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon kosher salt
Ground pepper, to taste
Grease a 9x13-inch casserole dish or a 3-quart baking dish
with butter. Preheat oven to 350 degrees if you are going to
bake it immediately. Note: I use a foil pan if I'm going to freeze
the pan.
Place cubed potatoes in a large pot. Cover with cold water
and salt well. Bring the potatoes to a boil, then reduce the
heat to medium. Simmer until the potatoes are fork-tender
(the chunks should fall apart easily when pierced with a fork).
Drain the potatoes and return to the hot pot. Place over low
heat and simmer to dry the potatoes slightly.
Mash hot potatoes with a potato masher or use a ricer for
a smoother consistency.
With a spatula, fold in cream cheese, melted butter, sour
cream, milk, eggs, kosher salt and pepper. Use white pepper if
you want to avoid black specks. Place the potato mixture into
the prepared casserole dish.
If freezing: Cool potato mixture, wrap it well (air is the
enemy) and freeze. When ready to prepare, thaw overnight,
place in the oven while oven heats to 350 degrees, and bake
30-40 minutes until its internal temperature is 165 degrees.
If refrigerating: Cool potato mixture, wrap it well and
store it in the fridge for up to 4 days. When ready to prepare,
place the baking dish in the oven while it heats to 350 degrees
and bake 30-40 minutes until its internal temperature is
165 degrees.
If baking immediately: Place casserole dish in oven and
bake 20-30 minutes until hot and lightly browned on top.
Note: In all cases, cover with foil if the potatoes brown too
quickly before reaching 165 degrees. Serves 8, depending on
how much you and your guests love mashed potatoes.
Let's hear it for potatoes! Mashed
Potato Casserole is great as a holiday
side dish or after-work meal. If you
have a favorite sweet potato recipe,
sweet potatoes freeze very well, too.
Side dishes are tricky at holidays because everyone has
different traditions and opinions about food.
A disputed dish at my house is cranberry sauce. My
husband likes the canned, jelly cranberry sauce, placed whole
on a dish and then sliced when served. He likes to see the lines
from the can.
I prefer fresh, crunchy cranberry relish, and it's best made
ahead. It is great without the alcohol if you're serving to
children or those avoiding alcohol, but otherwise the liqueur
adds a nice bonus.
CHEF CARLIN'S CRANBERRY RELISH
1 whole orange, with a little trimmed from each end
12 ounces whole, fresh cranberries, washed
3/4 cup sugar, or less if using
orange liqueur
1/4 cup Grand Marnier liqueur,
or to taste, optional
Cut the orange into quarters
and make sure to remove
any seeds. Cut each quarter in
half and place in food processor
with the cranberries. Pulse
to chop as fine as you like.
Note: I like it chunky. Transfer
to a glass or ceramic bowl and
add the sugar. Mix well. Add
orange liqueur, if using. Cover
and refrigerate for 24 hours,
stirring occasionally. Note:
Relish will keep for 2 weeks.
Serves 8.
MORE
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CARLIN BREINIG
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Georgia Magazine - November 2024

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