Show Recipes:
Asparagus Soup
Asperagus Quiche
Baked Salmon with Pesto/Orzo on the Side
Blue Cheese Bacon Potatoes
Blueberry Spinach Salad
Caesar Salad ala Metropol
Chess Pie
Chocolate Bread Pudding
Chocolate Coconut Crust
Corn Salad
Cream Cheese Rolls
Derby Pie
Fudge Pie
Low Fat Vegan Spaghetti Sauce
Make-Ahead Mashed Potatoes
No Bake Chocolate Peanut Butter Bars
Over Night Coffee Cake
Peanut Butter Bars
Pecan Bars
Pesto Crunch deviled Eggs
Pineapple Cakes
Pineapple Fluff
Rhubarb Dump Cake
Sausage Casserole
Sweet onion and Ham Quiche
Yummy Baked Oatmeal
Zucchini Bread
Make-Ahead Mashed Potatoes
By Pam Baney
Great for busy occasions when you want to have a dish made ahead of time and can pop into the oven.
8 large potatoes
1 pkg. (8 oz.) cream cheese
1/4 c. dairy sour cream
salt & pepper to taste
Boil potatoes in salted water until tender. Drain and mash. Add cream cheese, sour cream, salt and pepper, mixing well. Put into greased two quart casserole or baking dish. Top with pats of butter. Cover. Potatoes may be stored in the refrigerator for several days. When ready to bake, sprinkle with paprika and bake uncovered, in a 350-degree oven for 30-35 minutes or until heated through.
Prep Time: 30 minutes Cook Time: 35 minutes
Category: Side Dishes Servings: 8