This is a recipe that I got from my mom and we’ve been making for years. It’s always a hit, and great because, although I’ve never made them 2 weeks ahead of time, you can make them in advance, which is great for holidays and dinner parties. They’re always a hit. I mean, who doesn’t like mashed potatoes?
- 5 lbs. Potatoes
- 3 oz. Cream Cheese
- 1 cup Sour Cream
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Salt
- 1 tsp White Pepper
- 2 Tbsp Butter
- Cook potatoes in salted water until tender. Drain, and mash until smooth.
- Add remaining ingredients, except for butter. Beat until light and fluffy.
- Cool. Cover, and place in refrigerator. At this point, the potatoes will hold for, and can be used any time within, two weeks.
- Place desired amount of potatoes in greased casserole dish, and dot with butter. Bake at 350⁰ until heated through, about 30 to 40 minutes depending on amount.