 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 15 |
|
This is yet another version of make ahead mashed potatoes. This one uses instant potatoes and is very good. I like to put the cream cheese in the microwave on defrost to get it nice and warm so it dissolves quickly in the water mixture. Ingredients:
7 cups instant potato flakes |
6 cups water |
1/2 cup butter |
2 teaspoons garlic salt |
2 teaspoons onion salt |
2 cups milk |
8 ounces sour cream |
2 (8 ounce) packages softened cream cheese |
paprika |
Directions:
1. Use a large saucepan (soup kettle) and bring water, butter, garlic and onion salt to a boil.
2. Remove from heat. Add cream cheese, milk and sour cream. Stir until smooth.
3. Stir in potato flakes, mix well and spread in a 13 X 9 glass pan sprayed with cooking spray. Refrigerate up to 2 days or bake right away.
4. Sprinkle with paprika just before baking. Bake for 50 minutes at 350* till lightly browned.
|
|