It's a week before Thanksgiving so naturally my head is filled with traditional family recipes that we enjoy on this holiday. It's always nice when you can do some food prep ahead of time. One of our family favorites in this category came from my mother-in-law, Ellen Embrey. We loooooove these mashed potatoes. They are sinfully rich and the leftovers make great potato patties too. Best thing is that they can be made up to 2 weeks beforehand! Do use full fat cream cheese and sour cream in these for the best result. I hope y'all enjoy them as much as we do!
Refrigerator Potatoes
5 lbs. Potatoes (about 9 large)
2 – 3 ounce packages cream cheese
1 cup dairy sour cream
2 teaspoons onion salt
1 teaspoon salt
2 Tablespoons butter or margarine
1/4 teaspoon pepper
Cook peeled potatoes in boiling salted water. Drain.
Mash until smooth.
Add remaining ingredients and beat until light and fluffy.
Cool. Cover and place in refrigerator.
Use within 2 weeks.
To use: Place desired amount in greased casserole,
dot with butter and bake in moderate oven, 350 degrees,
until heated through, about 30 minutes. Makes 8 cups.
Note: I find that cutting the potatoes in 1 inch cubes cooks
them more evenly.
