5 lbs. of potatoes - cleaned, cooked and mashed.
1 cup sour cream
1 8 ounce pkg. cream cheese
1 stick butter
salt and pepper to taste
Mix all ingredients. Put in a well greased 13 X 9' pan.
Cover and refrigerate for up to a week or freeze.
Bake at 350 degrees for 45 minutes, or until the edges start to turn a golden color
-I love red potatoes, leave the skins on! The new Goldens are good too, but use your favorite.
-Add 1/4 cup chives or onion flakes.
-Use garlic salt or powder in place of regular salt.
-Go over the top! Add ½ cup shredded cheddar cheese!
-Great use for leftover potatoes. Or make lots, and plan to freeze some!
-I actually double this recipe, divide into "family size" casserole dishes and freeze them all.