Post by JJ Judkins on Nov 3, 2010 11:50:02 GMT -6
* Exported from MasterCook *
Creamy Potato Puff
Recipe By :page 104
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds russet potatoes -- peeled and sliced 3/4 inch thick
3 tablespoons unsalted butter
1 onion -- minced
1 cup shredded sharp Cheddar cheese
4 ounces cream cheese -- cut into 1-inch chunks
1/2 cup heavy cream
Salt
Pepper
1 large egg -- lightly beaten
1 tablespoon chopped fresh chives
1. Adjust an oven rack to the upper-middle position and heat the oven to 375°F. Grease an 8-inch-square baking dish and set aside.
2. Bring the potatoes and 3 quarts water to a simmer in a large saucepan and cook until tender, 20 to 25 minutes. Drain the potatoes and transfer to a large bowl.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the Cheddar, cream cheese, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and cook until smooth, about 5 minutes. Cover and set aside off the heat to keep warm.
4. With an electric mixer on medium-low speed, beat the potatoes, slowly adding the cheese mixture, until smooth and creamy, about 1 minute. Scrape down the bowl and beat in the egg until incorporated, about 1 minute.
5. Transfer the potato mixture to the prepared baking dish and bake until the potatoes rise slightly and begin to brown, about 40 minutes. Let cool for 10 minutes. Sprinkle with the chives and serve.
SERVES 6 TO 8
"I enjoyed this dish at my first holiday meal with my husband's family, and I've been making it ever since. My guests always ask for the recipe, just as I did 24 years ago!" Gail Lutz, Quakertown, Pennsylvania.
Rare is the person who will turn down a heaping spoonful of mashed potatoes, and when you make them into a cheesy, creamy, fluffy casserole as Gail does here, they're nearly impossible to refuse These potatoes are perfect as a quick weeknight side dish or as a potluck contribution that everyone is sure to love.
NOTES FROM THE TEST KITCHEN: This mashed potato casserole reminded us of twice-baked potatoes, so it was pretty hard for us to find a single fault with the concept. Gail's original recipe called for dried onion, but we felt that this dish benefited from the deeper flavor of fresh onion softened in a little butter. We also substituted half of her cream cheese with Cheddar cheese for a more robust flavor. Gail notes that you can use parsley instead of chives if you prefer.
Source:
"Cook's Country: Best Lost Suppers by the Editors at America's Test Kitchen"
S(Formatted by):
"Badams007 2010-10"
Copyright:
"Cook's Illustrated (2009); ISBN: 1933615443"
Yield:
"6 servings"
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Creamy Potato Puff
Recipe By :page 104
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds russet potatoes -- peeled and sliced 3/4 inch thick
3 tablespoons unsalted butter
1 onion -- minced
1 cup shredded sharp Cheddar cheese
4 ounces cream cheese -- cut into 1-inch chunks
1/2 cup heavy cream
Salt
Pepper
1 large egg -- lightly beaten
1 tablespoon chopped fresh chives
1. Adjust an oven rack to the upper-middle position and heat the oven to 375°F. Grease an 8-inch-square baking dish and set aside.
2. Bring the potatoes and 3 quarts water to a simmer in a large saucepan and cook until tender, 20 to 25 minutes. Drain the potatoes and transfer to a large bowl.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the Cheddar, cream cheese, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and cook until smooth, about 5 minutes. Cover and set aside off the heat to keep warm.
4. With an electric mixer on medium-low speed, beat the potatoes, slowly adding the cheese mixture, until smooth and creamy, about 1 minute. Scrape down the bowl and beat in the egg until incorporated, about 1 minute.
5. Transfer the potato mixture to the prepared baking dish and bake until the potatoes rise slightly and begin to brown, about 40 minutes. Let cool for 10 minutes. Sprinkle with the chives and serve.
SERVES 6 TO 8
"I enjoyed this dish at my first holiday meal with my husband's family, and I've been making it ever since. My guests always ask for the recipe, just as I did 24 years ago!" Gail Lutz, Quakertown, Pennsylvania.
Rare is the person who will turn down a heaping spoonful of mashed potatoes, and when you make them into a cheesy, creamy, fluffy casserole as Gail does here, they're nearly impossible to refuse These potatoes are perfect as a quick weeknight side dish or as a potluck contribution that everyone is sure to love.
NOTES FROM THE TEST KITCHEN: This mashed potato casserole reminded us of twice-baked potatoes, so it was pretty hard for us to find a single fault with the concept. Gail's original recipe called for dried onion, but we felt that this dish benefited from the deeper flavor of fresh onion softened in a little butter. We also substituted half of her cream cheese with Cheddar cheese for a more robust flavor. Gail notes that you can use parsley instead of chives if you prefer.
Source:
"Cook's Country: Best Lost Suppers by the Editors at America's Test Kitchen"
S(Formatted by):
"Badams007 2010-10"
Copyright:
"Cook's Illustrated (2009); ISBN: 1933615443"
Yield:
"6 servings"
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