Pin me to post-partum or freezer meals board!
REFRIGERATOR MASHED POTATOES
5 pounds potatoes 6 oz Cream cheese
1 cup sour cream 2 tsp. Onion salt
1 tsp. Salt ¼ tsp. Pepper
2 tablespoons butter
Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth, add remaining ingredients and beat until fluffy. Cool, cover, refrigerate. Use within 2 weeks. To use, dot with butter and bake @ 350 until heated through, about 30 min. Makes 8 cups. Full amount fits in 2 qt. casserole. (Note: We use onion powder instead of onion salt. They also keep a long time AFTER they are baked. Perfect for spacing out over a few post-partum meals!)
I don’t like potatoes, but my husband lives them. This looks like a great, simple version of ” funeral potatoes.”