On Thanksgiving Eve tonight, I made a very special recipe. One that brings back a lot of good memories of family gatherings, and especially, my Grandma Jean Apostolou. This was one of her signature holiday dishes, and each holiday we would look forward to digging into the fluffy, rich potato concoction. Snowy Mashed Potatoes are so good, you don’t even need gravy. I look forward to carrying on the tradition tomorrow and sharing it with my family at our annual Thanksgiving dinner at Santee. (Even though many special members will be sorely missed.) Happy Thanksgiving!
Source: Grandma Jean Apostolou
Ingredients:
- 12 Medium potatoes
- 1 8 oz. Package of cream cheese, softened
- 1 Cup Sour cream
- 2 tsp. salt
- 1/2 t. pepper
- A Few garlic cloves, smashed with a mortar and pestle
- 1/4 Cup fresh chives, chopped
- 1 Tbl. Butter
- 1/2 tsp. paprika (reserve for topping)
Method:
- Boil potatoes until tender (about 20 minutes – stick a knife in them and if they fall apart, they’re done)
- Drain
- Mash with beater and add other ingredients
- Spoon into greased baking dish (I used a 9X12 pan and they fit perfectly)
- Sprinkle with paprika
- Dot with butter
- Bake at 350 for 30 minutes or until lightly golden
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