Brittany Potatoes Wednesday, November 7, 2012
5 pounds potatoes - russets or Yukons, cut into one inch cubes
8 ounces cream cheese
1 stick butter
2 tablespoons dried chives
1 tablespoon dried dill
2 teaspoons garlic powder
1 cup sour cream
1 teaspoon kosher salt
1 teaspoon black pepper
1. Preheat oven to 350F. Butter or spray a 9x13 casserole dish.
2. In a Dutch oven, over medium high heat, cover potatoes with salted water and bring to a boil. Reduce heat to medium, cover and simmer for 10 minutes or until tender.
3. Drain potatoes, and return to the Dutch oven. Add butter, sour cream and cream cheese as well as chives, garlic powder and dill. Cover and allow to sit for about 10 minutes.
4. Mash potatoes with a potato masher. Taste and adjust for salt and pepper, Spoon potatoes into casserole dish and bake for 30-40 minutes or until hot through and golden on top.
If you wish to prepare these ahead, cover with foil and chill until ready to use. Allow potatoes to come to sit at room temperature for 30 minutes, the bake, covered for 30 minutes at 350F. Uncover and bake another 30 minutes, or until hot through and golden brown on top.