QueenBeeGrannyJean
11-08-2007, 10:41 PM
Serves 8 to 10, about 10 cups
Preparation and cooking time: about 1hour
5 pounds large Yukon Gold potatoes
3 1/2 cups Chicken Broth
1 carton (8 oz. each) crème fraîche or 3 ounces (small package) Cream Cheese mixed with 1 cup Sour Cream
Salt and Pepper to taste
2 tablespoons chopped fresh chives (for garnish)
Rinse potatoes, peel, and cut into 2-in. chunks. In a 5- to 6-qt. pan, combine potatoes and broth.
Cover and bring to boil over high heat, reduce heat and simmer until potatoes are very tender
when pierced with a fork, about 25 minutes.
Pour potatoes into a colander over a bowl; save cooking broth (you’ll need ¾ to 1 cup).
Pour potatoes back into pan (or into the bowl of a standing mixer).
Add crème fraîche. With a handheld electric mixer (or a standing mixer) on low speed,
mash potatoes until they’re as smooth as you like.
Mix in enough reserved cooking broth to moisten potatoes to your taste (potatoes will
stiffen as they sit, so add a litle more than you think necessary. Add salt and pepper to taste.
Scoop potatoes into a shallow 2½-to 3-qt. casserole. Put in 475° oven and bake until lightly browned.
If potatoes are browned before you are ready to serve, tent with foil and set in a warm place.
Sprinkle with chives just before serving.
Preparation and cooking time: about 1hour
5 pounds large Yukon Gold potatoes
3 1/2 cups Chicken Broth
1 carton (8 oz. each) crème fraîche or 3 ounces (small package) Cream Cheese mixed with 1 cup Sour Cream
Salt and Pepper to taste
2 tablespoons chopped fresh chives (for garnish)
Rinse potatoes, peel, and cut into 2-in. chunks. In a 5- to 6-qt. pan, combine potatoes and broth.
Cover and bring to boil over high heat, reduce heat and simmer until potatoes are very tender
when pierced with a fork, about 25 minutes.
Pour potatoes into a colander over a bowl; save cooking broth (you’ll need ¾ to 1 cup).
Pour potatoes back into pan (or into the bowl of a standing mixer).
Add crème fraîche. With a handheld electric mixer (or a standing mixer) on low speed,
mash potatoes until they’re as smooth as you like.
Mix in enough reserved cooking broth to moisten potatoes to your taste (potatoes will
stiffen as they sit, so add a litle more than you think necessary. Add salt and pepper to taste.
Scoop potatoes into a shallow 2½-to 3-qt. casserole. Put in 475° oven and bake until lightly browned.
If potatoes are browned before you are ready to serve, tent with foil and set in a warm place.
Sprinkle with chives just before serving.