Potatoes
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La Belle Cuisine - More Side Dishes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Confetti Mashed Potatoes

 "I have made a lot of mistakes falling in love, and regretted most of them,
but never the potatoes that went with them."
~ Nora Ephron, "Heartburn"

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Saturday, October 14, 2000

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Still Life with Red Wing Crocks
John Stuart Ingle
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Confetti Mashed Potatoes
Bon Appétit 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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