| Submitted by | Sher Mattingly |
| Preparation Time | 1 hour |
| Difficulty | Medium |
| Serves | 12 |
| Description | Avoid all the last minute mashing hassle with this scrumptious mashed potato idea. |
5 pounds potatoes (9 large) 2 (3 ounce) packages cream cheese 1 cup dairy sour cream 2 teaspoons onion salt 1 teaspoon salt 1/4 teaspoon white pepper 2 Tablespoons butter or margarine
Cook peeled potatoes in boiling water. Drain. Mash until smooth. (I like to put the potatoes through a potato ricer and then use an electric mixer. This assures no lumps.) Add cream cheese, sour cream, onion, salt, salt, and white pepper. Beat until light and fluffy. Cool.
Cover and place in refrigerator. These may be used any time within two weeks. To use, place desired amount in greased casserole, dot with butter, and bake in preheated 350( oven until heated through, about 30 minutes. The entire recipe fills a two-quart casserole.
To microwave, in step 5, put potatoes in microwave safe casserole and probe to 150( using 80% power.