My Favorite Mashed Potatoes
I cannot take credit for these.. I was blessed to have gotten this from my previous Pastor's wife :)
o
Make
Ahead Mashed Potatoes
10 lbs. potatoes, peeled, boiled (tender)
2 cups sour cream
16 oz. cream cheese, softened
8 Tbs. butter, softened
1-1/4 cups grated parmesan cheese
salt pepper to taste
Beat sour cream & cream cheese together
add the hot, drained potatoes
beat until smooth add 8 Tbs. butter, salt pepper
Rub the inside of a 4 quart baking dish with about 2 Tbs soft butter
sprinkle with 1/2 cup of grated parmesan into dish, tipping the dish so that the cheese adheres to the butter.
Turn potato mixture into the dish
Dot with butter and sprinkle with 3/4 cub of parmesan cheese.
Cover with plastic wrap and then with foil
Refrigerate 1-3 days
When you are ready, remove foil and plastic, bake at 350 degrees for 45 minutes, or until golden brown...may need to bake longer.
10 lbs. potatoes, peeled, boiled (tender)
2 cups sour cream
16 oz. cream cheese, softened
8 Tbs. butter, softened
1-1/4 cups grated parmesan cheese
salt pepper to taste
Beat sour cream & cream cheese together
add the hot, drained potatoes
beat until smooth add 8 Tbs. butter, salt pepper
Rub the inside of a 4 quart baking dish with about 2 Tbs soft butter
sprinkle with 1/2 cup of grated parmesan into dish, tipping the dish so that the cheese adheres to the butter.
Turn potato mixture into the dish
Dot with butter and sprinkle with 3/4 cub of parmesan cheese.
Cover with plastic wrap and then with foil
Refrigerate 1-3 days
When you are ready, remove foil and plastic, bake at 350 degrees for 45 minutes, or until golden brown...may need to bake longer.
Mmmmmm, sounds heavenly sweetie!
ReplyDeleteI'm writin' this one down.
Have a wonderful day tomorrow!
God bless ya!