MAKE AHEAD MASHED POTATOES

MAKE AHEAD MASHED POTATOES

5 lbs. potatoes
2 (3-oz) packages cream cheese
1 cup sour cream
2-tsp. onion salt or onion powder
2 tsp. salt
½ tsp. pepper
1 egg
2 tbsp. butter

Cook potatoes and mash until there are no lumps. Add all other ingredients except butter and blend well. Place in a 9-x-13-inch casserole that has been sprayed with non-stick vegetable spray. Dot with butter.

If preparing ahead, allow to cool, cover and refrigerate for several days, if desired. To serve, bake in preheated 350^ oven for 40 minutes.

Yield: 12 (1-cup) servings.


DO-AHEAD MASHED POTATOES
6 lbs. potatoes, peeled, cooked, drained and mashed
1 cup sour cream
6-oz. cream cheese
5 Tbsp. butter
½ cup milk
3 tsp. onion salt
Salt & pepper to taste

Mix in last 6 ingredients. Transfer to buttered dish. (This can be prepared 2 days in advance.) Cover and refrigerate. To reheat, bake at 400^ about 30 minutes.

Yield: 12 servings.