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MAKE AHEAD MASHED POTATOES Recipe

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This recipe for MAKE AHEAD MASHED POTATOES, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
5 # YUKON GOLD POTATOES (ABOUT 15 MEDIUM)

6 OZ. CREAM CHEESE (ROOM TEMP)

1 CUP LIGHT SOUR CREAM

2 TSP ONION POWDER

1 TSP SALT

1/2 TSP PEPPER

1 EGG

Directions:
Directions:
COOK POTATOES TIL TENDER. DRAIN & MASH UNTIL NO LUMPS.

ADD CREAM CHEESE, SOUR CREAM, ONION POWDER, SALT AND PEPPER AND EGG.

BLEND WELL.

SPRAY 9 X 13 PAN. ADD POTATOE MIXTURE TO CASSEROLE. DOT WITH BUTTER. COOL SLIGHTLY.

COVER AND REFRIGERATE UP TO 7 DAYS. REMOVE FROM REFRIGERATOR 30 MINUTES BEFORE BAKING.

PREHEAT OVEN TO 350. BAKE COVERED FOR 40 MINUTES OR UNTIL STEAMING HOT IN CENTER.

NOTE: POTATOES CAN BE REHEATED IN SLOW COOKER. REMOVE FROM REFRIGERATOR ABOUT 3 1/2 HOURS BEFORE YOU PAN TO SERVE. PLACE IN SLOW COOKER. DOT WITH BUTTER. COOK ON LOW HEAT FOR 3 HOURS, STIRRING TWICE DURING COOKING. OR IF COOKER IS SLOW TO HEAT, START ON HIGH, AS POTATOES HEAT UP, REDUCE TO LOW.

 

 

 

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