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RECIPE 65
Make-ahead Mashed Potatoes
GRANNY SAYS: Company picnic
time! Or maybe you are doing some amateur catering? This big, cook-ahead potato side dish makes a full 12
servings, but you can easily make a half-batch for smaller gatherings.
| 9 large potatoes |
1 cup sour cream |
| 6 ounces cream cheese |
5 tbsp. butter |
| 1/2 cup milk |
3 tbsp. minced onion |
| Salt and pepper to taste |
3 tbsp. (more) butter |
- Peel potatoes, cut into large pieces, and boil in water until
tender, drain, cool slightly, and mash well.
- Stir in sour cream, cream cheese, 5 tbsp. butter, milk, and onion.
- Season to taste with salt and pepper and transfer to lightly
buttered 9" x 14" baking dish.
- Cover. At this point, potatoes can be refrigerated for up to
2 days, until needed.
- Thirty-five minutes before serving, preheat oven to 400 degrees,
dot casserole with remaining butter and bake until heated through and
lightly browned. (About 30 minutes)
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