I doubled this recipe the evening before, to be baked the next day for an after-church supper. The potatoes' texture held up nicely for holding to bake. It was the first dish to empty. Many people asked for the recipe - the sign of a good one. Details: I peeled only half of the potatoes. All were boiled together until tender. Then, both types were mixed together by ricing with a slightly larger grid than I would use for mashed potatoes. This treatment gave them a chunky texture, with an attractive red sprinkling of peels. Because of the large volume cook, I creamed all the dairy ingredients and seasonings together with a mixer before folding the mixture into the hot potatoes to distribute the flavors evenly. Because of the volume, the doubled dish had to be baked in a Calphelon roasting pan -- just the right size for 10 pounds of potatoes with 3 pounds of trimmings!
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I doubled this recipe the evening before, to be baked the next day for an after-church supper....