We had company for dinner last night. I like to have as much done ahead of time so that I have time to visit and talk. These potatoes taste great and are easy for entertaining as you can do them earlier in the day and just refrigerate until about 30 minutes before you want to eat. Pop them in a 350 degree oven until they’re hot.
Freeze Ahead. You could also freeze this. Line your baking dish with foil first, leaving a few inches of foil hanging over the edges. Put the potatoes in, cover with more foil, and freeze. When solid, remove the foil and wrap the edges up over the top, then slip into a freezer bag and label. Thaw and bake as above.
Potatoes Romanoff
Ingredients
- 6 russet potatoes, peeled
- 1/2 cup milk
- 1/2 cup sour cream lite works great
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup diced green onions scallions, or red onions if you like
- 1 cup grated Cheddar cheese
- paprika
Instructions
- Cut the potatoes into thirds and they will cook faster. Cover with water, bring to a boil, and simmer until a fork pokes easily through them. The smaller the pieces, the faster they’ll cook. If you’re not in a hurry, you can leave them whole. Drain when done.
- Whip the potatoes with the milk. Add the sour cream, salt, pepper, onions if you’re using them, and 3/4 cup of cheese. Beat together. I use my big standing mixer for this, but if you’ve got one, use a hand mixer in the same pot as the potatoes cook in and save a dish.
- Butter a 9×9 pan or small casserole dish. Spread the mashed potatoes in it, cover with the remaining grated cheese, and sprinkle paprika over the top. Cover and refrigerate if you want. Bake at 350 for 20-30 minutes (depending on whether the potatoes got cold or not) and serve.
Options: You can also use cottage cheese instead of or in addition to the sour cream for a creamier taste.
I have heard they freeze better if they have a bit of sour cream in them. My daughter made mashed potatoes for Mother’s Day and I have the leftovers in the fridge. It is hard to make the right amount! You could also mix an egg in, form into balls, roll in bread crumbs, and make potato croquettes or potato pancakes.
Am I the only one who finds it impossible to make ‘just enough’ mashed potato? Gonna freeze the leftovers until I have enough for a big Romanoff – looks brilliant – serve with bangers n gravy?
Moodie x
This blog is definitely rather handy. Thanks much.
thanks for a wonderful recipe. I saw a program on Kera TV, Seasonings with Dede Wilson, who had on a diana person making this same recipe. i went to her website to get the recipe and couldn’t. hmmmm.
did a search and found yours. nearly exactly the same. remembered the ingredients, just not the details.
thanks and have a wonderful thanksgiving.