Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 md Potatoes
6 oz Cream cheese, room temp
1 c Dairy sour cream OR
Plain yogurt
2 ts Onion salt OR
1 ts onion salt, 1 ts garlic
Salt
1/4 ts Freshly ground pepper
2 tb Butter
Grated cheese and/or
Paprika
Peel and quarter potatoes. You will have 7-8 cups peeled potatoes. Put
potatoes in large saucepan with water to cover. Bring to a boil and boil
until tender, about 20-25 minutes. Drain well. Mash until smooth with
potato masher or electric mixer. Mix cream cheese with sour cream or
yogurt, onion salt and pepper. Beat into the potatoes and beat with a
whisk until smooth and fluffy. Taste for seasoning: you may wish to add a
teaspoon of plain salt. Place in two-quart casserole or a refrigerator
container. Cool and cover. To serve, place desired amount in greased
casserole, dot with butter or margarine and sprinkle with paprika or top
with lots of cheese (freshly grated, if possible). Bake at 350 degrees for
30-45 minutes, uncovered, until heated through. Makes 8-10 servings.
Tastes best if refrigerated 12-24 hours before baking. Can be kept in
covered refrigerator container for up to two weeks.
POTATOES WITH CHIVES: Instead of 2 tsp. onion salt, use 1 tsp garlic salt
or onion salt, 1 tsp. plain salt, and one tbsp. minced freeze-dried or
fresh chives.
