HARVEST has just finished here and during harvest I served this potato recipe (not your average mashed spuds).
I was asked by a few people for the recipe so thought I’d share it in the Rural Weekly.
WHAT YOU NEED
■ 8 large potatoes, peeled and quartered
■ 1 pack of cream cheese, softened
■ 1 cup of grated cheese
■ cup of sour cream
■ 1 chopped onion (raw)
■ 1 egg
■ 2 teaspoons salt
■ teaspoon pepper
■ Additional grated cheese, optional.
Place potatoes in a large saucepan, cover with water.
Cover with a lid and bring to the boil.
Cook for 20–25 minutes or until very tender; drain well.
In a mixing bowl, mash potatoes.
Add cream cheese, regular cheese, sour cream, onion, egg, salt and pepper.
Beat with electric mixer until fluffy.
Transfer to a greased baking dish.
Cover and bake at 180 for 40–45 minutes or until heated through.
Sprinkle with additional cheese if desired. Serves 12.
I served it with rissoles and other vegetables.