| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Potatoes |
| 1 |
pk |
White cream cheese [250 grams/8 oz] |
| 1 |
c |
Sour cream |
| 2 |
ts |
Onion salt |
| 1 |
ts |
Salt |
| 1 |
pn |
White pepper |
| 2 |
tb |
Butter |
|
|
Additional butter or buttered crumbs for topping |
INSTRUCTIONS
*can be made up to 5 days ahead
Peel, cook potatoes in salted water. Drain and mash till smooth. Add
remaining ingredients except topping. Beat with beater until light and
fluffy. Let cool. Spread in large greased casserole dish. Add topping.
Cover with plastic wrap and keep refrigerated till needed. Remove from frig
and let return to room temp for about an hour then bake uncovered at 350°
for 1 hour or until centre of potatoes is hot. Posted to KitMailbox Digest
by "D. MacLean" <dmaclean@bfree.on.ca> on Jul 21, 1997
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