Refrigerator Mashed Potatoes
Source of Recipe
Demarest Farms Cookbook/Carol Perasso (teacher at Grant School)
Recipe Introduction
This is a make-ahead recipe. I make it every year for Thanksgiving and always get rave reviews
List of Ingredients
5 lbs. potatoes (I use Yukon gold)
4 cups water
2 tsp. salt
1/2 cup margarine or butter
6 oz. cream cheese (cut in pieces)
2 tbsp. chives (optional)
1 tsp. salt
1/8 pepper
1 1/2 cup milk
butter/margarine
paprikaRecipe
Pare and quarter potatoes. Boil water and add potatoes, cook on low until tender (approximately 20-25 minutes). Drain.
Mash potatoes with butter, cream cheese, milk, chives (if used). Season to taste with salt and pepper.
Put potatoes in buttered 9 x 13 casserole.
Dot with butter and paprika.
Cover with plastic wrap.
Can be stored in fridge for 2 weeks!
Bake at 350 for about 45 minutes.
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