Please God let this week go by quickly. Saturday night I'm celebrating my b-day with my girlfriends. They are coming to my house for what should be a night full of sparkly headbands and blow up instruments. I'm anxiously awaiting my big gift, but I don't want to say anything until it happens. Check back on Monday to see if my dream and Brian's nightmare has come true.
In the mean time, here's a great recipe for mashed potatoes. What's so great about this recipe is you can make them ahead of time and chuck them in the oven to re-heat. Most mashed potatoes taste like crap if you don't eat them right away. This recipe was given to me by my sister in law, Suzie, and it's now an O'Neil staple. I've tweaked it just a smidge.
Ingredients:
4 oz cream cheese, softened
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
3 lbs. potatoes
2 tablespoons butter
Dill
Mix together cream cheese, garlic salt, pepper, and sour cream until smooth; set aside. Prepare and boil potatoes, drain and using an electric mixer beat potatoes until smooth. Add a small amount (1/4 cup) milk and sprinkle of salt to potatoes to help soften them. Next add sour cream mixture and continue beating until fluffy and smooth, then add 1 teaspoon dill. Spoon potato mixture into a buttered shallow 3 quart casserole dish and dot with butter and sprinkle with dill. Bake covered in a 400* oven for 25 minutes and then uncover and bake for 10 more minutes.
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