Notes: Cut the fat in these Flavoured Mashed Potatoes, if you want, by using buttermilk or low-fat sour cream. I regard Christmas as a full-fat occasion and use rich sour cream and butter to moisten the potatoes. The green onions give colour. You can prepare the potatoes up to three days in advance, then cover with aluminum foil and refrigerate. Bring to room temperature before reheating, covered, at 350° F for about 40 minutes. A great dish for a dinner party or celebration. (Recipe may be cut in half, if desired.)
7 to 8 pounds potatoes, peeled, quartered (14 to 16 cups)
½ cup butter
4 cups chopped celery and leaves
2 cups chopped onions
4 finely chopped green onions, stems included
500 ml sour cream
½ to ¾ teaspoon ground nutmeg
1 teaspoon salt
Freshly ground pepper
In a large pot of cold water, bring potatoes to a boil over medium-high heat and simmer until tender, then drain. Return pot of drained potatoes to very low heat to dry them out slightly. In a large, heavy frying pan over medium heat, melt butter and cook celery and onions, covered, for about 10 minutes, or until softened, but not browned. (You may purée vegetables in food processor, if desired.) Mash potatoes until smooth, then stir in vegetable mixture, sour cream, nutmeg, salt, pepper and green onions. Spoon into greased rectangular pan (12 cups/3 L). Sprinkle surface with a little paprika. When cool, cover with aluminum foil and refrigerate for one to three days.
To reheat: Bring to room temperature. Reheat, covered, at 350°F for about 40 minutes.