Refrigerator Mashed Potatoes

Preparation info

  • Difficulty

    Easy

  • Makes 8 cups, or

    12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Taste good, like baked potatoes served with sour cream and chives

Ingredients

  • 5 lbs. potatoes (9 large)
  • 2 (3 oz.) pkgs. cream cheese
  • 1 c. dairy sour cream
  • 2 tsp. onion salt
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 tblsp. butter or regular margarine

Method

  • Cook peeled potatoes in boiling salted water until tender. Drain.
  • Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cool.
  • Cover and place in refrigerator. May be used any time within two weeks.
  • To use, place desired amount in greased casserole, dot with butter and bake in moderate oven (350°) until heated through, about 30 minutes.