Peel, cook and drain potatoes. Add cream cheese and
sour cream. Beat with mixer until smooth. Add
oleo; salt and pepper to taste. Refrigerate up to
two weeks, or freeze. Reheat in microwave or 350
degree oven until hot.
I reheated in crock pot on High until hot (up to 3-4
hours.) Worked well - be sure and check ever so
often and stir. Great for family dinners.
Originally Submitted
1/23/2012
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