Friday, August 20, 2010

Rich Mashed Potatoes

• 5 pounds potatoes, peeled and cubed
• 5 tablespoons butter or margarine, divided
• 1 (8 ounce) package cream cheese, cubed
• 1 cup sour cream
• 2 teaspoons onion salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Cook potatoes in boiling salted water until very tender, about 20-25 minutes; drain well. Mash with 3 tablespoons of butter. Add cream cheese, sour cream, onion salt, garlic powder and pepper; mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. To use frozen potatoes: Thaw in the refrigerator. Bake as directed.
** I added adding a dash of white pepper and a teaspoon of turkey broth.

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