Make Ahead Refrigerator Mashed Potatoes

I think this cold snap has my brain in a frozen state. By the time you read this the cold weather will be just a bad memory. A new year always makes me look back at the past year and all the blessings we have but I also reflect on the loss of so many dear friends. Some of these friends were taken from us much too soon. They were not old by my thinking and should have had some years left to watch their families grow and prosper.

I do not make resolutions as I know that I will fall back into my old habits. I do, however exercise at least 3-4 times weekly and I have noticed how crowded the YMCA is in the early part of the year. Many people start out the year with good intentions of working out, but soon have excuses for not keeping up with the program.

We have a couple of grandkids who love to eat at our house just because they know I will serve mashed potatoes. The mashed potato recipe for today was prepared the day before Christmas Eve; I had some leftovers kept covered in the refrigerator for a week and they were still very good. It is nice not having to mash potatoes the last minute when entertaining a large group and having to make the gravy too.

Make Ahead Refrigerator Mashed Potatoes

5 Pounds potatoes, boiled and mashed (9 large)

1 8 Ounce package softened cream cheese

1 Cup sour cream

2 Teaspoons onion salt

1/4 Teaspoon garlic salt

1/4 Teaspoon pepper

2 Tablespoons butter

Mix all the ingredients together while the potatoes are still hot. Spoon into a greased 9 x 13 glass or ceramic pan, cool; cover with aluminum foil and refrigerate for a day or two. Bake with foil covering at 350 degrees until hot, about 30 minutes. Serves 8-10.

Questions or comments:

marlisz@aol.com