LET'S DO THE MASHED POTATOES
Mary Sheehan Ward
5 -6 LBS IDAHO Potatoes
1/2 stick butter
2 small packages Philadelphia cream cheese (3 oz each)
1 cup sour cream
Prep: Butter casserole dish
Make Mashed Potatoes: Peel & cut potatoes into three inch pieces. Cook in large pot with a dash of salt and plenty of water.
Drain potatoes well.
Now rake potatoes with a fork while hot Add only the butter as you do this. Now switch to your potato masher slowly adding the milk as desired. Beat until smooth and creamy.
Mix cream cheese and sour cream together and add to potatoes
When potatoes are a desired consistency, pour into prepared dish —cover with foil or wrap. REFRIGERATE OVERNIGHT OR UNTIL READY TO HEAT
To Heat the next day
Oven temp 350 degrees- Total cooking time is approximately one hour
Before heating, dot potatoes with butter
After 1 2 hour, remove aluminum foil and stir potatoes.
Return to oven for remaining 1/2 hour or more if needed.
Potatoes should be piping hot.
FOR A LARGE CROWD: Use at least 12 Lbs. potatoes. Do not attempt to do more than 6 Lbs. per batch. I stagger two or three six pound batches on stove at 20 minute intervals. Don't forget to double other ingredients.
It’s a piece of cake. NOW TAKE A BOW!