Make Ahead Holiday Mashed Potatoes From the kitchen of Heidi Byerly315
Falcon Ridge INGREDIENTS:
3 lb (about 12) potatoes
peeled, cooked and hot1 8 oz. package cream cheese, room temperature¼ C. butter½ C. sour cream½ C. milk2
eggs, slightly beaten¼ C chopped onion, Dash of pepper Heidi
states that this recipe was put in a church cookbook by her aunt many years ago. She found it when given a copy of the book and given
that her aunt had 6 kids, she thought that she probably knew what she was doing. She has made these potatoes for every holiday
since and it really is a time-saver on the “day of”. Despite the ingredients, she says they “just taste
like mashed potatoes.” She says “there is no onion taste, or her grandkids would not eat them.”
Instructions: _____________________________________________In a large
mixing bowl, beat hot potatoes until all lumps are removed. Add cream cheese in small pieces and butter until cheese and butter
are melted and mixed. Stir in sour cream. To milk
and eggs, add onions, then add to potatoes with salt and pepper to taste. Beat until light and fluffy. Place in a greased
casserole (Heidi uses a 9 x 13). Refrigerate overnight. Bake at 350 degrees 45 minutes or until
browned on top.
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