Ingredients
12 medium potatoes, peeled, cooked, hot
8 oz. pkg. cream cheese
1/4 c. margarine
1/2 c. sour cream
1/2 c. milk
2 eggs, slightly beaten
1/4 c. finely chopped green onions
1 tsp. salt
dash of pepper
fresh parsley
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Universal suction lids — fit any pot or pan, no matching needed
Dome lid for wok steaming and braising — essential wok accessory
Rendered duck fat — confit, roast potatoes, frying, French cooking
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Drain and mash potatoes. Add cream cheese and margarine in small pieces. Beat until well mixed. Add sour cream and beat again. Combine milk, eggs and onions. Add to potato mixture along with salt, pepper and parsley. Beat until light and fluffy. Place in greased casserole and refrigerate overnight. Take out of refrigerator at least 30 minutes before cooking. Bake for 1 hour at 350° or until hot enough to serve.