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Holiday, Starters & Sides

Refrigerator Mashed Potatoes

If you have trouble getting it all together at the last minute to serve it all hot, this one is for you.  It is so hard to get the potatoes mashed and have it all come together.  These can be made up to a week in advance.  Pop them in the oven and it will take some of the stress out of that last minute rush to get it all done.

5 lbs. red or russet potatoes
1 8oz. sour cream
1 8oz. cream cheese
1 tsp. onion salt (this is optional, can replace with 1/2 tsp.  salt)
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter

Cook the peeled potatoes in boiling salted water until tender.  Drain.  In the bowl of a mixer, (or using a hand held mixer) mash potatoes until smooth.  Add cream cheese, sour cream, onion salt, salt and pepper and butter. Beat until light and fluffy.  If they look dry add a tiny bit of milk. Place in a cassserole baker.  Cover and refrigerate.  When ready to use, dot with butter and bake for 30 minutes at 350 until heated through.
(From Among Friends Too, submitted by Alisa Page)

By Therese, November 16, 2012
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