Refrigerator Mashed Potatoes  

5 lbs. potatoes (9 large)
2 (3 oz) pkgs. cream cheese
1 cup sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter or margarine


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Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth (with mixer). Add remaining ingredients and beat until light and fluffy.  Cool. Cover and place in refrigerator. Will keep up to 2 weeks. To use, place desired amount in greased casserole; dot with butter and bake in moderate over, 350 degrees, until heated through, about 30 minutes. Can also be used to stuff potato shells and top with cheddar cheese. Makes 8 cups or about 12 serving.  Also makes good potato patties.



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