Friday, December 24, 2010

Carol's Potatoes

5 lbs potatoes (I like red ones best and may add a few more)
2 of 3oz pkgs cream cheese (I use 1 8 oz)
1 cup sour cream
2 tsp onion salt (I usually just salt to taste reg salt)
1 tsp salt
2 TBS Butter (I used 1/2 cube)
Cook peeled potatoes in boiling salted water until tender; drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Cool. Put in greased casserole, cover and place in refrigerator (or I have even frozen) To use, dot with butter and bake.

Another similar recipe used a cup of milk. If the potatoes seemed a bit dry I either added a bit of the potato water from steaming them or some milk until I like the consistency.

No comments: