Refrigerated Mashed Potatoes
December 30th, 2009
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A boring name for a fluffy, practical, luscious and highly fattening version of “mash,” as given twenty-some years ago by a Southern cook. A great dish to make ahead, and a handy one to take to a potluck, if your hostess can spare a 350-degree oven for 30 minutes.
- Five pounds potatoes
- Six to eight ounces cream cheese
- One cup sour cream
- Two T. softened butter
- About one t. salt, to taste
Peel, cut up, boil, and mash the potatoes. Using a mixer, combine all the ingredients while the potatoes are still warm, and beat until fluffy. Butter a large casserole dish and fill it with the potatoes. Dot the top with butter. Cover and refrigerate. Up to a few days later, take the dish out, and bake in a 350-degree oven for 30 minutes.
Categories: Recipes
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