MAKE-AHEAD MASHED POTATOES
RECIPE TYPE
Vegetarian
SERVES
8
Prep: 30 min
Cook: 1 hr 15 min
Ingredients
1 kg yellow fleshed potatoes (about 6 potatoes), peeled and cubed
6 cloves garlic
1/2 cup Longo’s cream cheese, softened
1/2 cup 35% whipping cream
1/3 cup Longo’s Spicy Artichoke & Asiago Dip
1/4 cup Longo’s Country Churned Salted Butter, softened
Pinch salt
1 cup Longo’s sliced roasted red peppers, chopped (optional)
3 tbsp chopped fresh Longo’s Organic Chives
Directions
Place potatoes and garlic in a large saucepan and cover with water. Bring to boil and cook for about 20 minutes or until tender when pierced with a fork. Drain well and return to the pot.
Add cream cheese, whipping cream, dip and butter to pot and using potato masher, mash everything together until smooth and creamy. Stir in salt. Scrape into casserole dish. Sprinkle with peppers, if using and chives. (Or alternatively stir peppers and chives into potato mixture).
Let cool in casserole dish slightly then cover with plastic wrap and foil. Refrigerate for up to 3 days or freeze for up to 2 weeks. Remove from freezer and place in refrigerator for at least 12 hours or until thawed. Remove foil and plastic wrap.
Cover with foil and bake in preheated 350°F oven and bake for about 45 minutes or until knife inserted in centre is hot. Uncover and bake for about 10 minutes or until sides are bubbly. Stir well before serving.
NUTRITIONAL INFORMATION
Protein 4g | Fibre 1g |
Fat 22g | Sugar 1g |
Carbs 20g | Sodium 200mg |
