RICH MASHED POTATOES
“These nicely seasoned potatoes are so fresh-tasting and creamy that there’s no need for extra butter or gravy. Can be frozen for individual and family servings.”
5 pounds potatoes, peeled and cubed
5 tablespoons butter or margarine, divided
1 (8-oz.) package cream cheese, cubed
1 cup sour cream
2 teaspoons onion salt
¼ teaspoon garlic powder
¼ teaspoon pepper
Cook potatoes in salted boiling water until very tender, about 20-25 minutes; drain well.
Mash with 3 tablespoons of butter. Add cream cheese, sour cream, onion salt, garlic powder and pepper; mix well. Spoon into greased 13-x-9-x-2-inch baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350^ for 30-25 minutes or until heated thorough. To use frozen potatoes; thaw in the refrigerator. Bake as directed.
Yield: 12 servings.
No comments:
Post a Comment