Refrigerator Potatoes

 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

printable recipe

 

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.

Vicki's Three Potato Salad

Today is Labor Day and as is the custom, I'm preparing cookout food:  hot dogs, burgers and our favorite potato salad.

I've been making this potato salad for probably 25 years.  I used to buy a 3 potato salad at my local grocery that had sweet potatoes, red potatoes and white potatoes.  It had a sweetish dressing which I liked without having pickle relish in it which I don't like in potato salad.

When they quit carrying it, I played around with ingredients and came up with my own recipe.
My mom always added vinegar and sugar to mayo for her potato salad so I started there.
I like the extra kick of the mango chutney--probably due to the ginger.

It's really pretty when made with the multicolored potatoes that are available now.  It's
always been a family favorite!

Vicki’s 3-Potato Salad

 Printable Recipe

2 or 3 sweet potatoes

about 12 oz. Each baby Yukon Gold and Red potatoes

Peel and dice sweet potatoes and boil until fork tender.  

Run under cold water and drain.

Quarter baby potatoes, leaving skins on and boil until fork tender.  

Run under cold water and drain.

Combine potatoes in large bowl.

Add 1 sweet onion (such as Vidalia) chopped.

Dressing:

2/3 cup mayonnaise

2 tsp. sugar

1 Tbl. Cider vinegar

3 Tbl. Commercially prepared Mango Chutney (I use Taj or 

          Trader Joe’sbrand)

Combine dressing ingredients in small bowl and mix well.  

Toss with potatoes and onion.

Salt and pepper to taste.  Chill until serving time.

I find that leaving the potatoes slightly warm when combining the salad 

ingredients helps the flavors to blend better!

To make in a smaller quantity:  Just use a bag of assorted baby potatoes

Such as Trader Joe’s 3-potato variety which comes in a 1.5 pound bag
plus 1 sweet potato.  Use about ⅔ - 1 c. diced sweet onion and keep the

dressing ingredients the same.