Mashed Potatoes for a Crowd

"You will need: A potato masher, or ricer, or a Kitchen-Aid Mixer (a GOOD thing to have)." Joe Kirkpatrick "Have a great holiday."

• 4 pounds potatoes (your choice)
• 1 pound butter (no substitutes)
• 1 pint whole milk buttermilk
• 1 pint heavy whipping cream
• 1 small sweet onion, chopped or shredded
• 1 pound extra sharp cheddar cheese shredded
• Freshly ground black pepper
• Kosher salt to taste

METHOD

Boil or bake un-peeled potatoes until done. Get rid of most, but not all, of the jackets. Melt 3 sticks of butter in the meantime.

When potatoes are "peeled", run them through a ricer in chunks or place chunks in Kitchen-Aid bowl & mash with potato masher until broken up. Add melted butter.

Turn the KA on slow speed. Let run a bit to break down potatoes. Add one cup each buttermilk & cream. Slowly increase speed to high.

Taste potatoes for smoothness, NOT flavor. (They should be fairly smooth).  Add onions.  For a mild flavor, you will add more cream; for a tarter flavor more buttermilk.   Process again at high speed . Begin to add your choice cream or buttermilk until the desired consistency is reached.

Once preferred smoothness is reached, add pepper and salt to taste. Increase speed to high, adding one quarter of the cheese a little at the time.

Using a large spatula, rake the 'taters into a very large baking container. (I use the disposable "small" sized aluminum container available at the grocery store. Note that the "large" size of same is for baking turkeys, etc.)

Top 'taters with shredded cheese. Cover with foil & refrigerate at least overnight.

Bake in a preheated 325°F oven until cheese is hot and bubbling.

Contributor: Joe Kirkpatrick

recipe from www.inmamaskitchen.com      back to Thanksgiving page   back to Christmas page

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