Saturday, December 22, 2007

Make Ahead Mashed Potatoes - from Robyn

10 lbs potatoes
8 oz cream cheese (Robyn uses between 5-8 oz, depending on the amount of potatoes)
2 cups sour cream
2 tsp onion salt
½ tsp pepper
2 tsp salt
4 Tbsp butter or margerine

Peel and cook potatoes until they are done. Whip. When partly mashed, start adding remaining ingredients. May be refrigerated to use as needed and can easily reheat in the microwave. Store in refrigerator for up to one week. Can freeze for up to two months. Thaw, microwave and serve.

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