Talley Farms Fresh Harvest

Vegetarian

Potatoes, Make Ahead Mashed

This recipe came from Fullerton Assistance League. It's a very tasty, holiday or any day recipe.

Ingredients

10 medium potatoes (about 4 lb)
1 package (3 oz) cream cheese (softened)
1 cup (8 oz) sour cream
1 ¼ teaspoons salt
½ teaspoon garlic salt
1 ½ teaspoon chopped chives (optional)
½ to 1 cup milk
2 Tablespoons butter
Paprika

Directions

1. Peel and quarter potatoes. Place in proper size pan and cover with cold water and cook until tender. Drain
and mash potatoes.
2. Beat cream cheese into potatoes and add sour cream, salt, garlic salt and chives. Beat well. Beat in milk
until desired consistency.
3. Spoon into 2 quart glass serving dish or casserole. Dot with butter and sprinkle with paprika. Cover
4. Microwave on high 8-9- minutes or until heated through
TIPS – Potatoes can be made a day ahead and refrigerated overnight. To reheat in step 4, microwave 14-16
minutes or until center is just about heated, rotating dish once. Let stand covered at least 10 minutes. Can
reheat in oven 350 degrees also until hot in center.
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