Icebox Mashed Potatoes

This make-ahead recipe combines mashed potatoes with cream cheese and sour cream. The mixture is refrigerated and baked as needed.

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Ingredients:

• 5 lbs white potatoes
• 1 8 oz pkg cream cheese
• 1 12 oz carton sour cream (about 1 1/3 cups)
• 1 Tbsp salt (or to taste)
• 1/4 tsp white pepper (or to taste)

Method

Peel potatoes; boil in salted water until tender. Mash potatoes; beat in all other ingredients. Cover and store in refrigerator. To reheat, put as much as you want or need in a buttered casserole dish. Dot with butter and bake at 350F until hot, 30-60 minutes, depending on how much you are heating. (I take them out of the oven when they are just starting to lightly brown around the edges.) Full recipe makes around 12 cups.

Notes: This stores extremely well in the refrigerator for several days. It is excellent with or without gravy. Best after it has refrigerated at least 36 to 48 hours, so it's a real timesaver during the holidays, as you can do it ahead of time. Doubling or tripling the recipe does not affect the outcome.

Number of servings: 12

Submitted By: gamblinggogirl
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