Do-ahead mashed potatoes

 ... great for serving a crowd

by Kay McCarte

10 medium size or 8 to 9 large potatoes
2 pkgs. (3 oz.each) cream cheese, room temperature
1 cup dairy sour cream or plain yogurt
2 tsps. onion salt (or plain salt with
1 tbsp. minced chives)
1/4 tsp. freshly ground pepper
1 tbsps. butter
      Grated Cheese or paprika

Peel and quarter potatoes. Cover with water, bring to a boil and boil until tender, 20-25 minutes. Drain well.  Mash until smooth.

Mix cream cheese with sour cream or yogurt, onion salt or salt and chives and pepper. Taste and adjust seasoning. Place in two-quart casserole. Cool and cover.

Tastes best if covered and refrigerated 12-24 hours before baking. Keeps up to two weeks. At serving time, dot with butter and sprinkle with paprika or lots of cheese. Bake uncovered 30-45 minutes at 350 degrees, until heated through. Makes 8 servings.

September 5, 2003

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