Ingredients needed:
* Nonstick cooking spray
* 5 pounds of red-skin potatoes (about 15 medium)
* 8-ounce package regular or reduced-fat cream cheese, cut up and softened
* 1 teaspoon of salt
* 1 teaspoon of cracked black pepper
* 1 1/2 cups half-and-half, light cream, or evaporated fat-free milk
* 1 recipe for Garden Confetti (See below)
* 2 tablespoons of butter, melted
Preparation steps:
* Preheat oven to 425 degrees. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Scrub potatoes thoroughly with a brush; rinse and pat dry with paper towels. Prick potatoes with a fork. Bake for 55 minutes or until tender.
* Transfer half of the potatoes (with their skins still on) to an extra large bowl. Cut any large potatoes in half or quarters for easier mashing. Mash with a potato masher or an electric mixer on low speed until slightly lumpy; transfer to a large bowl. Use the same extra large bowl to mash the remaining potatoes.
* Return all the potatoes to the extra large bowl; add cream cheese, salt and pepper. Gradually beat in half-and-half to make mashed potatoes light and fluffy. Transfer mashed potatoes to the prepared baking dish. Top with Garden Confetti; drizzle with melted butter. Cover baking dish with foil. Chill for 2 to 24 hours.
* To serve, preheat oven to 325 degrees. Bake, covered, for 1 hour. Bake, uncovered, for 1 hour and 10 minutes more or until heated through.
Preparation steps for Garden Confetti recipe:
In a large skillet, melt 3 tablespoons butter over medium heat. Add 3 medium carrots, shredded; 1 small red sweet pepper, finely chopped; 1 small green sweet pepper, finely chopped; 1 medium onion, halved and thinly sliced; and 2 cloves of garlic, minced. Cook and stir for 4 to 5 minutes or until vegetables are tender. If desired, stir in 1 teaspoon snipped fresh rosemary or thyme.
Enjoy
(Serves 10 to 12)
