Day Before Mashed Potatoes

These are very tasty mashed potatoes that are great to use when you just don't have time to make them fresh. It really helps me to be able to prepare them ahead of time and then have them ready to go on busy school nights.

9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

1. Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
2. Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
3. To warm, preheat oven to 350ºF. Lightly grease a medium baking dish. Spread mixture into dish; bake about 30 minutes.
Serves 8
(recipe from Readers’ Digest Nov. 2007)


Unknown said...

Dressing up sounds like fun! It's great to have a mom who sews. (mine did)
Enjoy your week.

MemeGRL said...

We made these for this week...even the "pre-tastes" were spectacular! Thanks for the great recipe. I linked to this post in my Menu Planning Monday this week. Hope you get a lot of visitors! This recipe--and YOU, of course--deserve them!

The Four on Board said...

i see you say refrigerate for 8 hours...can i refrigerate until the next night and then cook them?

Cynthia Matzat said...

Yes, you can wait until the next night to cook them.