Do-Ahead Mashed Potatoes
Alix
Tastes best if refrigerated 12-24 hours, keeps up to 2 weeks.
ingredients
- 10 medium or 8 to 9 large potatoes
- 2 packages (3 oz. each) cream cheese, room temperature
- 1 cup sour cream or plain yogurt
- 2 tsp. onion salt (or plain salt and 1 Tbs. minced chives)
- 1/4 tsp. freshly ground pepper
- 2 Tbs. butter
- Grated cheese or paprika
directions
- 1
Peel and quarter potatoes. Cover with water, bring to boil and boil until tender, 20-25 minutes. Drain well. Mash till smooth.
- 2
Mix cream cheese with sour cream or yogurt, salt, and pepper. Add to potatoes. Taste and adjust seasoning. Place in 2-quart casserole. Cool and cover.
- 3
Keeps in refrigerator up to 2 weeks. At serving time, dot with butter and sprinkle with paprika or lots of cheese. Bake uncovered 30-45 minutes at 350°, until heated through.
Source: Nana
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