posted by Marian C Brown 11-21-98 8:27 AM
from Canadian Living magazine.
Make Ahead Mashed Potatoes
3-1/2 pounds potatoes
1 package (8 oz.) herbed cream cheese
3/4 cup sour cream
2 eggs
1/2 cup chopped green onion (green part)
2 Tbsp. margarine, melted
1/2 tsp. each salt and pepper
Grease a 2 quart baking dish.
Peel and quarter potatoes. Cook potatoes in a large pot, covered with salted water; bring to a boil. Cover, reduce heat and simmer for 15 minutes or until tender; drain well. Return to low heat for a few minutes to dry.
Using potato masher, mash potatoes well. Let cool for 15 minutes.
In a large bowl, whisk cream cheese, sour cream, eggs, onions, margarine, salt and pepper until smooth; fold in potatoes, combining thoroughly. Spoon into prepared dish.
Can be prepared to this point and refrigerated for up to 2 days or frozen for 1 week.
Thaw in refrigerator for 1-2 days. Let stand at room temperature for 30 minutes before cooking.
Preheat oven to 350 degrees and bake for 45-50 minutes or until heated through.
NOTE: If you are lucky enough to have any leftovers, shape into patties and fry until golden brown. This makes a great breakfast side dish.