Refrigerated Mashed Potatoes
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
Can’t wait to make this for a big group at home here down south, since it’s a “southern dish” as you mention! And, can’t wait to cook it up and refrigerate for an upcoming party! Yummmm!