The cool thing about this mashed potato recipe is that it can be made several days ahead and kept in the refrigerator.
When you’re ready working on the remainder of the meal, you can pop these into the oven and they’ll be ready by the time you’re done setting the table and completing meal preparation.
You’ll need 6-8 potatoes, sour cream, cream cheese, salt and pepper, garlic and onion, and butter.
I’ve often substituted Greek Yogurt for the sour cream and my family (including those who don’t like yogurt) is none the wiser.
Peel, chunk and cook the potatoes. Drain water and then beat until potatoes are mashed. You can add a little bit of milk if you’d like, or wait until you add the other ingredients. After the potatoes are mashed, add your other ingredients. You can add milk if they are too thick.
Top with pats of butter. Put potatoes in a casserole dish and cover. Refrigerate up to seven days.
To serve, bake at 350 for 45-55 minutes if potatoes are cold. If potatoes are lukewarm, bake for 30 minutes or until heated through.
- 6 cups mashed potatoes
- 8 oz. cream cheese
- ½ cup melted margarine
- 1 tsp. salt
- ½ tsp. garlic salt
- 1 cup sour cream (or Greek Yogurt)
- ¼ cup finely chopped onion, OR ¼ tsp. onion powder
- Peel and chunk potatoes.
- Cook until tender.
- Drain water, then mash potatoes
- Add other ingredients and mix well.
- If potatoes are stiff, add a little milk.
- Pour into greased 2-quart casserole dish.
- Put dabs of butter on top and cover.
- Refrigerate until ready to use
- Bake at 350 for 45-55 minutes if the potatoes are cold.
- If the potatoes are still warm, just put into oven until they are heated through.