Make-Ahead Mashed Potatoes

Make-ahead Mashed Potatoes

5 pounds potatoes, peeled and quartered 6 oz. cream cheese 1 cup sour cream (reduced fat is fine) ½ teaspoon onion salt 1½ teaspoons salt ¼ teaspoon black pepper 2 Tablespoons butter

1. Boil potatoes till tender. Drain well.

2. Mash potatoes. Add remaining ingredients. Beat until smooth.

3. Cover and refrigerate. This will keep for up to 5 days.

4. To serve, spoon potatoes into buttered casserole dish. Dot with additional butter if desired. Bake, covered loosely with foil, at 350 for 30-40 minutes or until heated through.

5. This recipe can also be heated in the microwave. Cover loosely with waxed paper and cook on high till heated through. Stir periodically while heating.

6. This recipe comes from the old Farm Journal cookbook. Enjoy!