A Holiday Treat: A Savory Something from Krista Eull

Through the end of December, we’re sharing some of the Berg Larsen Group’s favorite holiday recipes. Follow along for delicious eats and a look into the Berg Larsen Group team’s festive traditions. 

Today, Krista Eull is sharing her crowd-favorite mashed potatoes, and a tasty salad that pairs well with any holiday spread. 

“This recipe came my way in 1987 when my group of high school friends decided to start an annual Christmas party (a party that continues each year, now in April to avoid the holiday rush, 38 years later!). I shared the ‘hosting’ duties and cooking with my friend Tami whose mom had this exceptional mashed potato recipe on hand – and my family has never looked back! We can no longer eat “regular” mashed potatoes at the holiday table.”

Refrigerator Mashed Potatoes

Ingredients:

❖ 5 lbs. potatoes (9 large)

❖ 2-3 oz. packages of cream cheese

❖ 1 cup sour cream

❖ 2 tsp onion salt

❖ 1 tsp salt

❖ ¼ tsp pepper

❖ 2 Tbsp butter

Directions:

❖ Cook peeled potatoes in boiling, salted water until tender.

❖ Drain the potatoes, and mash them until smooth.

❖ Add the remaining ingredients and beat until light and fluffy.

❖ Cool, cover and place in the refrigerator (unless you’re serving immediately!). May be used any time within two weeks.

❖ To heat up later, place the desired amount in a greased casserole (use a 2 quart casserole for full amount). Dot with 1-2 Tbsp butter and bake in the oven at 350 degrees. Makes 12 servings.

“I found this next recipe a couple decades ago in an effort to balance out heavy Thanksgiving foods. I like having a healthy, fresh green option on the table when I host. This is a delicious salad option and so easy.”

Citrus & Spinach Salad

Dressing Ingredients (prepare in advance):

❖ ½ cup grapefruit juice

❖ 2 Tbsp prepared mustard (Dijon)

❖ ¼ cup olive oil

❖ ¼ cup honey

❖ 2 Tbsp poppy seeds

❖ 2 Tbsp grated onion

❖ 1/4 tsp salt

❖ Freshly ground black pepper

Salad Ingredients:

❖ 4 cups packed spinach leaves

❖ 1 cup orange sections

❖ 1 cup grapefruit sections

❖ ½ cup sliced red onion