Wednesday 5 October 2011

Sour Cream Mashed Potato Casserole

Here is a recipe that my aunt used to make when we were kids.  I like to make it every Thanksgiving.  It can be made up to 5 days in advance and then refrigerated.  Enjoy!

(Marlene Mason)

5 lbs potatoes

1 – 8oz package cream cheese

1 cup sour cream

2 tsp onion salt

1 tsp salt

pinch of white pepper

2 tbsp butter

Cook peeled potatoes in salted water until tender and drain; then mash until smooth.  Add remaining ingredients and beat until light and fluffy.  Let cool slightly and place in a large greased casserole dish.  Dot with butter or buttered crumbs.  Cover and refrigerate 1 to 5 days.  To serve, remove one hour before dinner.  Bake uncovered at 350 degrees for 45 minutes.  Makes 12 servings.

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