Make-Ahead Mashed Potatoes
3-1/2 pounds potatoes
1/2 pound herbed cream cheese (250 gr.)
3/4 cup sour cream
2 eggs
1/2 cup chopped green onion (green part)
2 Tbsp. margarine, melted
1/2 each salt and pepper
Grease a 2 quart/litre baking dish.
Peel and cook potatoes by boiling. Drain well and return to burner on low heat for a few minutes to dry. Using a potato masher, mash potatoes well. Let cool for 15 minutes.
In a large bowl, whisk cream cheese, sour cream, eggs, onions, margarine, salt and pepper until smooth; fold in potatoes, combining thoroughly. Spoon into prepared dish. (Can be prepared to this point and refrigerated for up to 2 days or frozen for 1 week. Thaw in refrigerator for 1 to 2 days.) Let stand at room temperature for 30 minutes before cooking.
Preheat oven to 350 degrees. Bake for 45 to 50 minutes or until heated through.
NOTE: If you are lucky enough to have any leftovers, shape into patties and fry until golden brown on both sides and heated through. These make a great breakfast side dish.
Serves 10.
member logon
