Thanksgiving dinner is my favorite meal of the year. Full of culinary traditions and flavorful memories, we all step out of our weekday routine and create the ultimate family feast on this special Thursday in November.
Whether you’re a turkey aficionado, dressing devotee or pumpkin pie enthusiast, we all have our favorites. However, you rarely hear folks say that the potato dish is the one they look forward to with zeal on this day of honoring America’s first harvest feast. Well, that’s about to change.
For this recipe, you’ll need: 2 quart soufflé or deep baking dish, stock pot and vegetable ricer or masher.
- 5 pounds red potatoes
- 2-1/2 cups heavy cream or a bit more depending on the starch of the potatoes
- 2 teaspoons finely chopped fresh rosemary
- 1 stick butter (melted and warmed with the cream)
- 8 ounces cream cheese (cut into small bits)
- 1 egg (room temperature and beaten)
- 1/4 teaspoon baking power
- To taste salt and pepper
- 1 Preheat oven to 350 degrees F.
- 2 Peel and placed the potatoes in a stock pot with water just covering the potatoes. Add 1/2 teaspoon of salt. Bring to boil and simmer until fork tender. Drain well.
- 3 In a small saucepan heat heavy cream, chopped rosemary, and butter to a low simmer.
- 4 Using the ricer or masher, start processing the potatoes. Incorporate the cream cheese, cream-butter and blend well. Mix in the egg and baking powder.
- 5 Place in the baking dish and bake for 30 minutes until it starts puffing up and turning golden brown. This can be made the day before. Just bring up to room temperature before you place it in the oven.