"The Best Mashed Potatoes" recipe are the only mashed potatoes I make and they are only for the holidays. This is because they are so loaded and fattening that no one should be eating them year round! The best part of this recipe is that these mash potatoes stay the exact consistency you made them once they are leftovers and refrigerated. My family LOVES holiday meal leftovers and this is just one of the reasons why.
Secret ingredients: Sour Cream and Cream Cheese. Yes! That's what makes them so yummy, fattening and stay the same consistency after refrigeration.
So if you are only making them for the holidays...load up!
Peel, cube and cook on stove top:
4 lbs of Potatoes (around 20 small to medium sized potatoes)
Drain water and reserve potato liquid.
Mash potatoes with a mixer or blender. I use a hand mixer and a large mixing bowl. The trick to getting a nice mashed potato consistency without lumps is to:
1. Mash while the potatoes are still hot.
2. Add small amounts of your potato water gradually until the mashed potatoes become the consistency you desire.
3. Scrape the sides of your mixing bowl often while mashing the potatoes and blending in the water and other ingredients.
Add to mashed potatoes while you are mixing in the potato water:
8 ounce package Cream Cheese
1 1/2 cups Sour Cream
3 tsp Garlic Salt
1 tsp Salt
Pour the above Mashed Potato Mixture into a large Slow Cooker.
Top with 2 Tbsp Butter or Margarine.
Cover and Slow Cook on low for 4 hours.
Lots of families have a favorite dressing or stuffing recipe. Of course, we think ours is the best.
No, seriously! It is the best.
And it is a standout because this recipe has a special ingredient that is not often added to dressing...sliced almonds! This unusual touch gives our dressing a lovely and unique flavor. Even those who don't usually go for nuts love it. (Unless your allergic, then just skip recipe all together.)
The other change up I have from most dressing recipes is that I don't add sage. We just don't prefer it. Plus the almond flavor mixed with the rest of the ingredients is far superior to sage flavoring.
Our Favorite Dressing can be made in a slow cooker or baked in your oven...whichever works best for you. We typically enjoy this dressing for our Thanksgiving and Christmas meal!
Melt Butter and Saute together:
2 sticks Butter or Margarine
3 stalks Celery, finely chopped
1 medium sized Onion, finely chopped
1 cup Sliced Almonds
12 ounces mushrooms
2 teaspoon Parsley Flakes
2 teaspoon Salt
1 teaspoon Poultry Seasoning
Cube 1 loaf of Bread
(This could be done in advance. The dryer the bread cubes, the better.)
Toss together thoroughly in a large bowl:
All the sauteed mixture from above
3 Eggs, beaten
2-3 cups Chicken or Vegetable Broth (Mixture should be wet but not sitting in liquid.)
Place the final mixture into a Slow Cooker. Cook on high for 45 minutes and then on low for 3 hours.
Place the final mixture into a 9 x 13 pan. Cover with tin foil and bake at 350 degrees for 30 minutes. Uncover and bake for another 10 minutes until golden brown.