If my calculations are correct, I will have made three full batches of these potatoes by the end of this weekend…
I guess most of us who cook have a few dishes that, for whatever reason, people have really latched onto and demand on a regular basis. If I had to narrow it down to three things, I suppose I’m most known for my salads (a bit of a mystery to me, ‘cuz they’re pretty basic), lemon almond shortbread cookies, and these potatoes.
They became an instant favorite with my family and many of my friends, and I now cannot seem to get away with bringing anything else to come-one-come-all dinners. So they’ve been dubbed “Robyn’s potatoes” for a few years now, and I guess that’s as good a name as any.
They are quite easy to whip up — there’s no potato peeling involved or tricky ingredients. And most importantly, you get the immense satisfaction of using a ricer. There’s just something about squeezing those potatoes into squiggly lines of mashed potatoey goodness that is hard to beat. And the addition of sour cream and cream cheese gives the potatoes a nice tang without taking anything away from that essential potato comfort factor. A crispy parmesan and butter topping seals the deal.
Pairing: Thanksgiving (plus just about any wine you like)
So let’s see, there’s turkey, dressing, cranberries, sweet potatoes, green beans, wine, and what’s missing? Add it up, and it all spells “duh.” These potatoes! If you are looking for an addition to your Thanksgiving feast, I promise you these will be a hit.
Recipe: Robyn’s Potatoes
4 pounds Yukon gold potatoes, scrubbed but not peeled
10 ounces cream cheese, softened
1 1/4 cup sour cream
6 green onions, trimmed and chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 1/2 tablespoon unsalted butter
1 1/2 cups freshly grated Parmigiano Reggiano, grated
Place the potatoes in a large stock pot and cover with cold water by at least a couple of inches. Bring to a boil and cook until potatoes are easily pierced with a wooden skewer, but not yet falling apart. Drain.
Preheat oven to 350F. Beat the cream cheese and sour cream together in the bowl of a mixer. Press a potato through a ricer directly into the bowl and add a small handful of the chopped green onion, then turn on the mixer (carefully — these can spatter!) to combine. Continue alternating a riced potato and some green onion until all the potatoes and onions have been incorporated into the mixture. Mix in the garlic powder, onion powder and salt. Taste for seasoning and adjust as necessary or to your taste. Tip mixture into a baking dish.
Cover the top of the potatoes with the grated parmesan and dot with the butter. Bake for about 40 minutes, or until the top is golden and crisp. Serves 8-10.