Refrigerator Mashed Potatoes
- 5 lbs. potatoes
- 2 (3 oz.) pkgs. cream cheese
- 1 cup sour cream
- 2 tsp. onion salt
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. butter or margarine
Cook peeled potatoes in boiling salted water until tender. Drain, mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator. May be used any time within two weeks. To use, place desired amount in greased casserole. Dot with butter and bake in moderate oven (350 degrees F) until heated through, about 30 minutes. Makes 8 cups or 12 servings.
By Robin from Washington, IA
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