* I was making these tonight for dinner and thought I would share. I make up the recipe and just scoop as much as I need and leave the rest in a covered dish in the fridge. I can't remember the last time I made "real" mashed potatoes -- these are really good and can be made ahead, therefore eliminating the timing issues with getting fresh mashed potatoes done at the same time as everything else on your menu. Hope you enjoy!
* Another note: these are also great if you ever have a party and do a mashed potato bar. Make them up ahead, serve them in small martini-style glasses, and have a toppings area (grated cheese, chives, bacon, etc.) for guests to add if they want. This is always a big hit!
Refrigerated Mashed Potatoes
5 lbs potatoes, cooked and mashed
6 oz cream cheese
1 cup sour cream
1 1/2 tsp onion powder
1 tsp salt
1 stick butter
pepper to taste
4 Tablespoons butter for top
Mix all ingredients (except for 4 T butter for top) together thoroughly. Cover and refrigerate for 10-14 days. When ready to bake, place in baking dish, dot with remaining butter, and bake at 350 for about 30-40 minutes.
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