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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.

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  1. March 25th, 2010 at 01:49 | #1

    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!

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