Verb
11-24-2011, 04:12 PM
Courtesy of O-sure, and St. Dunstan's Episcopal church in Tulsa:
Do Ahead Potatoes
1 5 lb bag of Yukon Gold potatoes (or potatoes of your choice)
1 cup sour cream
6 oz. cream cheese
2 T. butter, plus more for top
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper (I like white pepper in this recipe)
Peel and cube potatoes; boil until just tender. Drain well and beat with remaining ingredients. Spoon into a large buttered baking dish and dot with additional butter (I melt butter and spoon it over the top.)
Cover tightly and refrigerate. When ready to use, heat at 350 for 30 minutes, or until hot. (I usually take them out and allow them to come to room temperature before putting in the oven, to assure that they heat all the way through.) Can also be served immediately (you can warm them in the microwave if adding the cold ingredients cools them off too much.)
They can be kept in the refrigerator for up to 2 weeks. Serves 12.
They are SO GOOD that I will never make any other mashed potatoes again!
Do Ahead Potatoes
1 5 lb bag of Yukon Gold potatoes (or potatoes of your choice)
1 cup sour cream
6 oz. cream cheese
2 T. butter, plus more for top
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper (I like white pepper in this recipe)
Peel and cube potatoes; boil until just tender. Drain well and beat with remaining ingredients. Spoon into a large buttered baking dish and dot with additional butter (I melt butter and spoon it over the top.)
Cover tightly and refrigerate. When ready to use, heat at 350 for 30 minutes, or until hot. (I usually take them out and allow them to come to room temperature before putting in the oven, to assure that they heat all the way through.) Can also be served immediately (you can warm them in the microwave if adding the cold ingredients cools them off too much.)
They can be kept in the refrigerator for up to 2 weeks. Serves 12.
They are SO GOOD that I will never make any other mashed potatoes again!