Who has a recipe for Confetti Mashed Potatoes the includes cream cheese?

Question

I made this in 1992 from a recipe found in a newspaper. Aside from the obvious pimiento and green onions, it used cream cheese rather than milk or sour cream. It was *fabulous* and I'd love to make it again ... does anyone have a lead?

It might have originally appeared in Gourment magazine.

Answer 1

Confetti mashed potatoes

Yield: 12 Servings
7 md Russett potatoes, peeled and halved
½ c Milk
¼ c Butter, at room temp
8 oz Cream cheese, cut into chunks, at room temp
½ c Scallions, chopped
2 oz Pimientos, drained
Salt and pepper to taste
1 Egg, beaten
Boil potatoes in water in large saucepan until potatoes are tender; about 40 to 45 mins. Drain. In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, scallions, and pimientos. Season with salt and pepper. Stir in egg. Transfer potatoes to a 9"x13" glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate). Preheat oven to 350~. Bake potatoes until puffed and light brown; about 25 mins.

Answer 2

Confetti Mashed Potatoes
Potatoes
Yield: 12 Servings

Directions:


Boil potatoes in water in large saucepan until potatoes are tender; about
40 to 45 mins. Drain. In a large bowl, mash potatoes with milk and butter.

Mix in cream cheese, scallions, and pimientos. Season with salt and pepper.

Stir in egg. Transfer potatoes to a 9"x13" glass baking dish. (Can be
prepared to this point one day ahead. Cover and refrigerate). Preheat oven
to 350~. Bake potatoes until puffed and light brown; about 25 mins.

Posted to MC-Recipe Digest V1 #543 by Nancy Berry on
Mar 27, 1997



Ingredients:

7 md Russett potatoes, peeled and halved
1/2 c Milk
1/4 c Butter, at room temp
8 oz Cream cheese, cut into chunks, at room temp
1/2 c Scallions, chopped
2 oz Pimientos, drained
Salt and pepper to taste
1 Egg, beaten

Answer 3

Confetti Mashed Potatoes

7 md Russett potatoes, peeled and halved
1/2 c Milk
1/4 c Butter, at room temp
8 oz Cream cheese, cut into chunks, at room temp
1/2 c Scallions, chopped
2 oz Pimientos, drained
Salt and pepper to taste
1 Egg, beaten


Boil potatoes in water in large saucepan until potatoes are tender; about 40 to 45 mins. Drain. In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, scallions, and pimientos. Season with salt and pepper. Stir in egg. Transfer potatoes to a 9"x13" glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate). Preheat oven to 350~. Bake potatoes until puffed and light brown; about 25 mins.

Answer 4

properly, you may depart it out, yet your great recipe will truthfully no longer be an identical, it won't put off besides and could lack a soft and creamy texture which you only can not replace with only something. might I advise melting another cheeses (regardless of you have reachable), then whisking in some milk and roux (equivalent aspects of flour and butter, slowly melted jointly) this might nevertheless supply the thickness that your casserole recipe desires, the creaminess from the milk and the Cheese from regardless of you have. Be imaginitive and don't be afraid to depart it out all jointly, you may only create an entire new dish devoid of it! i'm hoping this facilitates you right this moment, have a great week!