Thursday I had the challenge of making a home cooked Thanksgiving Luncheon for 100 people. First thing I did was contact two of my favorite colleagues to help with this endeavor. Good thing they were available, as business travels took me out of the country Monday and Tuesday. This could never have been successful without them! Our meal consisted of the traditional turkey, fried turkey, gravy, homemade cranberry sauce, sweet potato casserole, corn bread dressing, green bean casserole, ham, honey butter rolls, and of course pecan, apple, and pumpkin pies. However, not so traditional, we made my “Red Skin Smashed Potatoes” recipe and my dads recipe for stuffing.
I have to say, seems like all enjoyed the meal and I have received more requests for the potato recipe…
This recipe is so easy and definitely one of my families favorites….here you go!
Red Skinned Smash Potatoes
3 pounds red skin potatoes, washed, cut into 1-inch size pieces
1 teaspoon Spice Islands® Sea Salt
4 tablespoons butter
1/2 cup sharp cheddar cheese
1/4 cup parmesan cheese
2 tablespoons Spice Islands® Chives
1/4 cup heavy cream, additional cream if needed (you can also use milk)
Spice Islands® Black Pepper, to taste
Pankos (Japanese breadcrumbs)
Place cut potatoes into a large pot, rinse with cold running water until the water is clear (this removes excess starch from the potatoes). Place pan on stove over high heat. Add 1 tablespoon salt. Bring to boil, cook until tender (about 10-15 minutes). Remove from heat and drain potatoes.
In a large mixing bowl add drained potatoes and butter. Using a potato masher, mash until butter has melted. Add cheddar cheese, parmesan, chives, heavy cream and black pepper. Continue to mash until all is incorporated. Taste and adjust spices adding additional salt if needed and cream or milk. Mixture should be creamy and slightly lumpy.
Preheat oven to 375°. Place potatoes into a baking casserole dish which has been sprayed with cooking spray. Generously top potatoes with pankos (and additional butter if desired). Bake 20-30 minutes or until top is golden.
Another favorite was my “Cheesy Honey Butter Rolls”…so easy to make and yet so tasty. These can be made ahead of time and baked off right before serving.
Coming soon, Southern Style Sweet Potato Casserole and homemade quick and easy Cranberry sauce (you’ll never buy the can stuff again).
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