Serving Others

Serving Others

  I love to cook.  Sometimes I am in charge of the event, but sometimes, I enjoy being a member of the team-supporting the one in charge and just taking orders.  No stresses of planning, worrying “Will there be enough?” or buying of supplies.  I just show up, cook, and try to be a blessing to my friend Heather, the gal in charge for this event.

Recently at my church, my pastor wanted the staff to do a family Sunday dinner for our attendees.  The intent was to get families to come to church together, hear the good news that Jesus died just for them, then enjoy a delicious meal prepared just for them as they sit together and fellowship.

The numbers came in at 485 people!!  That’s a lot of guests for Sunday dinner, y’all, and a lot of mashed potatoes!!  I was the “Potato Queen.”

This is one of my standby make ahead recipes.  I use instant mashed potatoes for large groups, and with all the additions, you can’t even tell they are instant. Since fresh potatoes are 80% water, 1 Lb. of instant potato flakes=5 lbs. fresh. Simply make the instant according to the package directions using only the water and milk to reconstitute, then continue with the recipe.

Special Mashed Potatoes

5 lbs. Russet Potatoes, peeled
6 oz. cream cheese
1 c. sour cream
2 tsp. onion salt
½ tsp. pepper
2 T. butter

Cook potatoes until tender. Drain well.  Mash until smooth and add rest of ingredients.   Place into a greased casserole dish.  Dot with butter, and bake in a 350 degree oven for 30 minutes or until heated through…OR cover and keep in fridge for up to 3 days ahead of serving.

This is one of my standby make ahead recipes.  I use instant mashed potatoes for large groups, and with all the additions, you can’t even tell they are instant. Since fresh potatoes are 80% water, 1 Lb. of instant potato flakes=5 lbs fresh. Simply make the instant according to the package directions using only the water and milk to reconstitute, then continue with the recipe.

When using fresh potatoes, make sure you use the correct mashing potato.  Red potatoes have a waxy consistency and will not mash properly. It will result in a gluey texture rather than the fluffy one desired in mashed potatoes. Russets are best for mashed.

Confectionately Yours,

Sue