try this:
5 pound bag of dagger
Butter stick
2/3 brick cream cheese (6 ounces)
Half and half or milk, maybe a cup
Salt and Pepper.
Fill a large pot with water and bring it to a boil. Add the peeled and quartered potatoes.... When the water comes to a boil (about 6 minutes), reduce heat to a gentle boil and simmer until fork tender (about 22 minutes). Drain well and return to pot. Beat it with the electric mixer, dump it into the butter and cheese cubes and leave it for a few minutes to melt everything together. Beat again, this time adding half-and-half or milk until smooth and creamy. Put it in a buttered casserole and here's the best part - when it's cooled down, cover it and put it in the fridge. Yes, do early…..it made mine yesterday.
We take out Thursday from the fridge and let it come to room temperature. You can heat this in the microwave (I cover it with parchment paper) for about 12 minutes. Or in the oven for about an hour, covered with tin foil. Either way, stir at least three times while heating. You can add a little more milk if it seems too stiff. Almost fail proof and delicious.
If not this year, try them next Thanksgiving. I wish everyone a nice holiday.
Source link
0 Comments