Mashed Potato Casserole Recipe
Hello everyone and welcome to KahunasFoodandWine.com, the galaxy’s most popular food and wine program. I'm Patrick. I'm actually moving my hands can you see. I've that much in screen.
Anyway, this episode I actually tape a while ago just getting the chance of original for so this is the intro for potato soup fillet kind of like a casserole type thing. But it’s really good. It’s mashed potatoes, lots of caramelize onions and things like that just a wonderful thing. I know that I have been not posting regularly. I've just been a little tied up the last few week probably about another week or so then we’re going to get back to our regularly schedule programming. So that’s it. You just sit back enjoy and trust me you would love this. Make this potato dish for the holidays just to eat it because it’s good and who doesn’t like this stuff so that’s it and enjoy.
So for the potato soup I'm going to be using Yukon gold’s. There is the really nice potato for mashing and that’s basically what we're going to be doing is mashing them before they, you know, then put them in the pan to bake when you're done. So Yukon Gold’s and that’s the peeled one. I use about five pounds to make this one and here's the Yukon Gold. I cut them all up kind of uniformly just because I don’t like boiling on whole. It just takes too much time so I chopped them all up, got them in here we get them to a boil, the water is salted also.
Okay, so the potatoes are fork tender so they're done. You can see it so I'm going to strain them and then start beating them up a little. So I put the potatoes after they are strained and back in the hot pot because the pot itself so I turn on the heat in so it’s going to help evaporate anymore liquid that’s on the potatoes and then to that I'm going to add two sticks of butter. I know it seems like a lot but this is going to be feeding eight to ten people and like I said it’s over five pounds of potatoes so it’s a lot of potatoes probably closer to seven pounds. And that’s it and we’ll get this melted in. I'll add the cream and get it all with that.
All right, so I'm going to add in almost 16 ounce container to about 12 ounces of sour cream and now I'm adding in some heavy cream. Now the heavy cream I'm going to add a little bit at a time too so I got two sticks of butter, 12 ounces of sour cream and heavy cream somewhere follow the inches what I was suppose will. I don’t normally use this at all but this needs to be creamy as opposed to chunky because it is going to bake again so I'm going to use this. I might tend potatoes line so you might want it done so I very rarely use it in potatoes. And like I said I was just glance up. I'm going to check the consistency of it and if I need to add more heavy cream I'm going to add in it and I’ll be adding salt and pepper in this along the way also.
All right, so I'm done whipping this up and I just give it a little test taste here. I added salt. I added the cracked black pepper. This probably could go with the cracked white pepper. Yeah, but this is good. You probably could use a little more butter. I'm not going to do that because I am going to be putting the caramelized onions and the cheddar in the middle of this. I'm going to add probably a touch of more heavy cream just so it’s a little bit, a little syrup because like I sad when I bake it is going to lose the more moisture so I don’t want to be dry and I'm going to do that now.
So I got the first layer of the potatoes in here and now I'm going to put in our caramelized onions and I'm just going to layer those in. So I got the onions layered in there. Now I'm going to put on the cheddar more like probably not to use cheddar but due to taste test too there I have an abundance of cheddar so that’s what we’re using. And this is the carrots that’s going in and we got what together in most the Mc Adam so I'm going to layer that in and cover it with another layer of potatoes.
So I got potatoes covered up now on top and then you know, this why I make you know little marks in here because what happens is those ridges will crisp off really nice and brown when this is in the oven. Really you can make whatever design you want or don’t make a design whatever. You can also top this with if you want to, you know, do something with some crackers or something like that, butter crackers you can certainly top it with that. Now it will go in the oven for about 375 only for about a half hour.
Transcription by:
Scribe4you Transcription Services