Potatoes
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Confetti Mashed Potatoes

 

 

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Confetti Mashed Potatoes
Bon Apptit April 1988

7 medium russet potatoes, peeled
1/2 cup milk
1/4 cup (1/2 stick) butter, room temperature
8 ounces cream cheese, cut into chunks, room temperature
1/2 cup chopped green onions
a 2-ounce jar chopped pimientos, well drained
Salt and freshly ground pepper
1 egg, beaten to blend

Place potatoes in large saucepan. Cover with cold water and boil until tender. Drain. Mash potatoes with milk and butter in large bowl. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg. Transfer potatoes to 9-by-13-inch glass baking dish. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Bake potatoes until puffed and light brown, about 25 minutes. Serves 8.
 

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