Mashed potatoes and gravy – such a comfort food!
After reading The Long Winter with Miss Sarah, and realizing that sometimes a potato was all they had to eat, it makes us truley thankful for the Thanksgiving bounty that we get to receive.
We have made this for year, and it makes for plenty of leftovers – it’s also another dish that you can make a few days ahead of the big celebration.
GARLIC MASHED POTATOES
- 5 lb. potatoes, pared and quartered (9 lg.)
- 2 (3 oz.) pkg. cream cheese (you can use light)
- 1 c. sour cream (you can use light)
- 1 tsp. onion salt
- 1 tsp garlic salt
- 1 tsp. salt
- 1/4 tsp. white pepper
- pinch of nutmeg
- 2 tbs. butter
Cook potatoes in salted water. Drain well; mash. Add all ingredients. You can gradually add milk if potatoes seem dry. Beat until smooth and fluffy. Place in your covered casserole dish. Cool and cover. Store up to 4 days. To serve: heat through in the oven or microwave.