take time to smell... the potatoes!

Love cooking but hate being stuck in the kitchen while all the fun is going on elsewhere? Eliminate some of those last-minute details by preparing dishes ahead of time.

Make-Ahead Mashed Potato Casserole

is the perfect accompaniment to nearly any "roast beast," from beef tenderloin to ham to turkey or whatever else rocks your holiday table!

The potatoes can be prepared a day in advance and reheated, eliminating the frenzy of draining, mashing and presenting mashed potatoes at the last minute. Let come to room temperature before placing in the oven, cover and allow about 15 to 20 minutes in a 350 degree Fahrenheit oven for thorough heating.

And yes... you can add cheese to the mashed potato mixture, and even sprinkle some atop the casserole itself. Oh yeaaaaaaaaaaaahh! For something a little different, try this recipe with Yukon Gold potatoes. You'll love the flavor, texture and color. Or use plain salt and substitute half of the cream cheese with a flavored variety, like chive and onion.

Have your holiday your way, and make time to enjoy it!

Ingredients:

• 12 medium-sized russet potatoes, peeled and cubed
• 1/2 teaspoon onion salt (or use a bit more plain salt to taste if you prefer)
• 4 tablespoons butter
• 1 8-ounce package cream cheese, cubed and softened
• 1 cup sour cream
• 1/4 cup milk or more as needed
• salt and freshly ground pepper to taste

Butter a 13 inch x 9 inch baking dish and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large saucepan boil potato cubes until tender, about 15 minutes (but check to be sure). Drain and mash potatoes then add onion salt, butter, cream cheese, sour cream, and salt and pepper. Beat together with a spoon or use a hand-held mixer. Add enough milk for a smooth consistency.

Spread mixture in the buttered baking dish, sprinkle with a bit of paprika if you like, and cover with aluminum foil. Bake in a 350 degree Fahrenheit oven for 45 minutes if re-heating the next day; if serving the same day, bake for 1 hour.

Makes 10 to 12 servings.

sunday dinner redux, side dishes edition - sweet potatoes!

Gooey... Sweet... Caramel-y...

Butterscotch-y Sweet Potatoes!

Sweeten up your Sunday dinner with these rich and decadent sweet potatoes. This is a simple (and overall, healthy) side dish that will not have you scrambling to the store for exotic ingredients, and it's a great dish to bring for gatherings since everyone loves it!

A tiny touch of cinnamon makes this dish perfect for all winter and autumn festivities, or can make a simple dinner pretty special as well. Pair these sweet potatoes with a pork roast, roast turkey or chicken or Cornish hen, or even a tender slow-cooked beef brisket.

And, it really doesn't take that much extra time to start from scratch instead of using canned sweet potatoes; just be sure to use a sharp peeler and knife for cutting. Also, do yourself a favor and don't buy the funny-shaped ones that look like obscene body parts or garden gnomes, etc.; you'll hate yourself later when you're trying to peel them.

ingredients:

• 6 large sweet potatoes, peeled, cut into large cubes and boiled for about 10 minutes
• 1/2 cup brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons butter
• 1/4 cup half and half
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit.

Place cooked, drained sweet potato cubes in an ungreased 13 inch x 9 inch baking dish; set aside.

Combine brown sugar, corn syrup, butter, half and half, cinnamon and salt in a medium-sized saucepan and boil for 5 minutes, stirring constantly until mixture thickens.

Pour sauce over the sweet potatoes, cover and bake 15 minutes. Uncover and bake 15 minutes more, basting sweet potatoes with that delectable sauce.

Makes 6 to 8 servings.