“Instead of adding butter and cream to my mashed potatoes, I add flavored cream cheese—usually chive and onion,” writes Margaret Manetta of Clinton Township, Michigan. “This really enhances the potatoes.”
Although they might sound fussy to fix, these spuds are really a cinch from start to finish, according to the CT kitchen staff. All you need to do is mash the potatoes, pipe the mixture into fun designs using cake-decorating tools, then bake.
"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."
These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown.
-Alyson Armstrong, Parkersburg, West Virginia