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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This potato dish freezes great. I always like to fix with roasted chicken or turkey. Ingredients:
5 lbs of russet potatoes |
6 ozs cream cheese |
1 cup sour cream |
2 tsp onion salt |
fresh chives or freeze dried |
pepper to taste |
4 pats of unsalted butter |
Directions:
1. It is difficult for me to state prep and cook time as take my time since I have all day.
2. Scrub and boil potatoes, with or without the skins. Both ways are good but vitamins are in the skin.
3. When tender put hot potatoes in large mixing bowl on top of the cream cheese.
4. Mash the potatoes either with a mixer or since we like chunky with a hand masher.
5. Add the sour cream, onion salt, chives and pepper.
6. Place into sprayed casserole dish, place pats of butter on top and cover.
7. Bake at 325 degrees (since that is what my oven likes) for 30 to 40 minutes.
8. Any leftovers can be stored in the fridge for 2 to 3 weeks or cut up into serving size, wrap in plastic wrap, then in aluminum foil and put in freezer bag. Make sure it is cold before doing this.
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