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SIDE
DISHES - RICE and POTATO
Make- Ahead Mashed Potatoes
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Make-
Ahead Mashed Potatoes |
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Terrific! |
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5
lbs |
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Yukon Gold potatoes, peeled, boiled and
mashed |
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Two
3-ounce |
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packages cream cheese |
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8
ounces |
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sour
cream |
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½
cup |
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milk |
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2
tsp |
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onion salt |
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ground black pepper to taste |
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1 |
Combine all
ingredients in a large bowl; mix well. Place in
a large casserole. |
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2 |
If serving
right away, cover and bake in a preheated oven
at 325°F. for 50 minutes. |
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Servings: 12 |
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Cooking Tips |
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*You can make this
recipe several days ahead and store in the fridge. If
baking cold, let stand at room temperature for 30
minutes first. |
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**If you're lacking
oven space, start warming this in a well-buttered
crockpot earlier in the day. |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "We didn't have enough oven space at
Thanksgiving, so these worked out well. They were fluffy and
flavorful."
-Oceanside, CA
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