Name: Refrigerator Mashed Potatoes
Yield: 12 servings
Ingredients: 5 lb 9 large potatoes; 2 pkg 3 oz each cream cheese; 1 cup dairy sour cream; 2 tsp onion salt; 1 tsp salt; 0.25 tsp pepper; 2 Tbsp butter

Vegetables

Serves 12

7 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

5 lb 9 large potatoes
2 pkg 3 oz each cream cheese
1 cup dairy sour cream
2 tsp onion salt
1 tsp salt
¼ tsp pepper
2 Tbsp butter

Method

Cook the peeled potatoes in boiling salted water till tender. Drain. Mash till smooth. Add the remaining ingredients and beat till light and fluffy. Cool. Cover and place in the refrigerator. May be used any time within 2 weeks.
To use, place the desired amount in a greased casserole, dot with butter and bake in a moderate oven (350 degrees) till heated through, about 30 minutes. Makes 8 cups or 12 servings. (If using the full amount, heat in a 2-quart casserole and dot with 2 tablespoons butter.)

Notes

From the kitchen of Laverne Martin. Use half the recipe for 4-5 servings. Makes 8 cups or 12 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.