Good Morning,
My mother Leona’s recipes when using potatoes always seemed to start out with 10lbs of potatoes. Whether it was Potato Salad, Potato Soup or Mashed Potatoes it was always 10lbs. It could have been from how she was raised in a family of 10. She being one of eight brothers and sisters living on a farm in Nebraska, you would learn to cook “for the masses” such as large family gatherings, thrashing crews and the like, so the recipes would naturally be larger.
Over the years, I realized that my mother’s greatest concern when having people over for dinner, was not having enough food. So almost always there was enough left over for another whole meal or that last minute drop-in to join us. Everyone was welcome at my mother’s table and none more so then at Thanksgiving.
The old antique oak round claw-foot table, which my parents bought in the early 50s and now resides at our house, would expand to 12 feet long. (impressive) I once saw it accommodate 19 people for Thanksgiving and my mother cooked most of the meal with delight. She loved doing this kind of thing. This Thanksgiving it will see 15 souls around it in celebration of things to be thankful for and family being one of them.
One of the staples of the meal was her mashed potatoes and are still lovingly made today by our family for special meals. Mind you these are not just any mashed potatoes and if you are a lover of such things, then these will surely win you over.
Here is the recipe and remember if you take this on…don’t skimp, she may be watching.
- 10lbs. of Russet Potatoes
- 1lb. Real Butter (softened)
- 1 Pkg. (8oz.) Philadelphia Cream Cheese (softened)
- 1 Cup Granulated Sugar
- 1 Tbsp Salt
- 1 Pint Half & Half
- 1 Tsp Paprika
Clean, quarter and boil potatoes with the skins on, drain water, then peel and lightly mash into a large mixing bowl. While still hot add the butter, cream cheese, sugar, salt and then after mixing by hand, add half & half to thin as desired. Place in a large bowl, dot with butter and sprinkle lightly with a little Paprika for color.
All of this should be done a little before serving, as the mashed potatoes will thicken from sitting. If they have to be transported to another place then you may want to make them thinner to start.
So there you have it. The mashed potatoes are guaranteed to be a hit and usually always demand seconds, so if you are thinking of cutting down on the recipe, you may wish to reconsider. I have actually seen some guest opt out of pie and go back for more mashed potatoes.
Happy Thanksgiving and Bon Appétit
Love, Dad
Photos:
Top: We kept the finished Mashed Potatoes in a large crock pot to keep them warm before the meal. It also makes them easy to transport. Stir once more and add butter and paparika just before serving. Note a box of Subarashii Kudamono Asian Pears in the background. Wonderful fruit!
Bottom: In our kitchen, Jon Jr hand mixing the potatoes in large bowl. Notice the Butter, Sugar and Cream Cheese box in the background. Jeanie is watching the process.