Make Ahead Mashed Potatoes

My friend Susan uses a mix of yellow and gold potatoes for this dish.
425 faves | 11 recommends
Nutrition per serving    (USDA % daily values)
CAL
565
FAT
96%
CHOL
41%
SOD
68%
Uploaded by: County Lines Magazine

Comments

Hello Janice! Thanks for your feedback. We'll absolutely be keeping this in mind for future improvements.
Staff Faves from Foodily   •  15 Nov   •  Report
Only wish that we could print this recipe and other recipes on Foodily.
faad7c45e4f7   •  11 Nov   •  Report
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Ingredients for 12 servings

10 lbs. potatoes, peeled, cubed, cooked and mashed

1, 8-oz. package cream cheese

1 pint sour cream

2 sticks butter, softened

4 tsp. salt

Chives and paprika, optional

Preparation

1.

Prepare potatoes. Cream together cream cheese, sour cream and butter. Add into the mashed potatoes a little at a time with mixer set on low speed. Do not over mix or potatoes will become gluey.

2.

Put mixture in two buttered casseroles and refrigerate overnight. Bring to room temperature and sprinkle chives and paprika on top before heating. Bake, covered, at 350° for about an hour. Remove cover for last 15 minutes. Potatoes are done when outside edges begin to bubble and a knife in the center comes out hot.

View instructions at
County Lines Magazine

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