Quarter or slice potatoes and cook in large pot of boiling water
until tender, 16 to 20 minutes. Done when you can easily
pierce potato with a fork.
Drain potatoes and mash, using ricer or food mill. Add cream
cheese, sour cream, onion powder, salt, pepper, and eggs and
mix well.
Grease a 9 by 13 casserole with butter or cooking spray.
Spread potato mixture in prepared casserole, dot with butter,
cover tightly, and refrigerate for up to 1 week. Remove from
refrigerator 30 minutes before cooking.
Preheat oven to 350 degrees. Bake, covered, for 40 minutes
or until steaming hot in the center.
Serving
Suggestions
Great for holidays with lots of last minute food prep, like Thanksgiving
Originally Submitted
1/23/2014
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