10 med. Potatoes
6 oz Cream cheese, room temp
1 c Dairy sour cream OR Plain
yogurt
2 tsp. Onion salt OR 1 tsp. garlic salt
1/4 ts Freshly ground pepper
2 tbsp. Butter
Grated
cheese
Paprika
for garnish
Peel and quarter potatoes. You will have 7-8 cups peeled.
Put them into a
large saucepan with water to cover. Bring to a boil and cook
until tender,
about 20-25 min. Drain well. Mash until smooth with potato
masher or
electric mixer. Mix cream cheese with sour cream or yogurt, onion
salt
and pepper. Beat into mashed potatoes until smooth and fluffy.
Taste for
seasoning. You may wish to add a tsp. of plain salt.
Place in 2 qt. casserole or a refrigerator container. Cool and
cover.
So serve, place desired amount in greased casserole, dot with butter
and
sprinkle top with paprika or lots of cheese.
Bake at 350 deg. for 30-45 min uncovered until heat through.
Makes 8 - 10 servings. Tastes best if refrigerated for 12-24
hr.. before
baking.
Variation: Potatoes with chives:
use 1 tsp. garlic salt and 1 Tbsp. freeze dried or fresh chives for
seasoning.
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