We don’t know about you, dear readers, but we’re dreaming of all the pie we’ll be eating next week. (We love stuffing and fixings and turkey, sure, but pie will forever hold the first place in our hearts.) If you’re longing for your stretchy pants and familial angst all because it will get you to that delicious food, we’ve got two more recipes for you to consider today, mashed potatoes from the culinary master of murder, Joanne Fluke, whose Lake Eden Cookbook is out now, and Kristina McMorris‘ Pineapple Cream Cheese Pie, which we’d really appreciate if someone would make for us right now. Kristina’s The Pieces We Keep is out next week!
Joanne Fluke’s Make-Ahead Mashed Potatoes
This is a slow cooker recipe, but you can also do it in the oven. Edna Ferguson contributed this recipe. She says every new bride should be presented with it, right along with her wedding ring.
Approximately 8 pounds potatoes, peeled
3 packages (8-ounces each) cream cheese
½ cup heavy cream
1 cup dried, chopped onions
parsley and/or paprika to garnish
A packet of dry instant mashed potatoes (just in case you need them)
more cream or milk (just in case you need it)
Boil the potatoes in salted water until they’re tender enough to mash. Drain them. Soften the cream cheese in a bowl in the microwave. Then mash the potatoes with the cream cheese and the cream. (A hand masher works just fine – Edna says you want a few small chunks so people can tell they’re homemade.) Mix in salt and pepper to taste. Mix in any other seasonings you’d like (garlic powder, onion powder, etc.) Add a cup of dried onions and mix them in. Spray the inside of a 5-quart slow cooker with Pam or other non-stick cooking spray. Spoon in the potatoes. Garnish with parsley or paprika. Cut the stick of butter into eight pieces and press the pieces down a little on top of the potatoes. Put the cover on the crock-pot. You’re all done!
Plug in the slow cooker and set it on LOW. Cook for a minimum of 4 hours, but as long as 5 or 6 hours. Check a half hour before serving to see if they’re the right consistency. If there’s too much liquid, sprinkle in some instant mashed potatoes and stir them in. If there isn’t enough liquid, add more cream and stir it in. When the potatoes are perfect, you can add a little cholesterol by cutting another stick of butter into chucks and putting them on top, if you wish. Even if you don’t, the potatoes will be delicious when you serve them. (I put mine up around noon for an evening dinner.)
Edna says that if you don’t have a slow cooker, and you’re too cheap to buy one to make your life easier, you can put these in a pan, cover them tightly with two layers of foil, and heat them in a 300 degree F. oven for 3 hours. She also says to tell you that they’ll hold in the oven for another hour if your guests are late.
Kristina McMorris’s Pineapple Cream Cheese Pie
It wouldn’t be Thanksgiving in our house without baking my Grandma Jean’s wonderful Pineapple Cream Cheese Pie. Just imagine warm, glazed pineapple bits, topped with a layer of light, fluffy cheesecake, and sprinkled with pecans. Yum!!
1/3 cup and 1/2 cup sugar
1 tsp cornstarch
3/4 cup milk
1 cup crushed pineapple w/juice
1/2 tsp vanilla
8 oz package light cream cheese
9″ unbaked pie shell
1/2 tsp salt
1/4 cup chopped pecans
Blend 1/3 cup sugar and the cornstarch. Add undrained pineapple. Heat mixture in a saucepan to thicken. Set aside to cool. In a medium bowl, combine cream cheese, 1/2 cup sugar, and salt, stirring until smooth and blended. Add eggs one at a time, stirring well after each. Add milk and vanilla. Spread the cooled pineapple mixture over the bottom of the unbaked pie shell. Pour the cream cheese mixture over the pineapple and sprinkle with chopped pecans. Bake at 400 degrees for 10 minutes, then reduce to 325 degrees for 50 minutes. Enjoy with Cool Whip!
We hope we’re inspired your Thanksgiving menu to new levels of awesomeness. And for mystery reads to entertain you over the holiday weekend, be sure to visit our Everything Mystery page!