The Register-Herald, Beckley, West Virginia

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December 15, 2013

Holiday ‘Preppers’

Chef-fy meal tips to keep you merry and bright

(Continued)

 

Devin’s Holiday Make-Ahead Potato Mash

5 pounds of russet or Yukon gold potatoes

1 cup (2 sticks) butter, cut into pieces

More butter (for the dish and topping for baking later)

1 8-ounce package cream cheese

1/2 cup half-and-half

1/2 cup heavy cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon black pepper

Crumb topping (optional):

2 tablespoons plain dry breadcrumbs

1/4 cup Parmesan cheese

Peel and dice potatoes. Place in cold water and bring to a boil until tender — about 20 minutes. Drain potatoes and place back into pot. Mash until potatoes are mostly smooth. Add all ingredients and mash to combine. Spread into a buttered casserole dish and smooth the top. Refrigerate covered for up to 2 days. When ready to bake, preheat oven to 350 degrees. Dot potatoes with the extra butter and crumb topping (if desired). Bake for 25 to 30 minutes, or until the potatoes are hot and golden brown on top.

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