Farm Journal's Refrigerator Mashed Potatoes

Bear's Anecdote - A friend of mine from Huntsville, Alabama (Tim P. - It isn't good to give full names on the internet.) put me onto the Farm Journal's "Best Ever Recipes" book. He sent me a couple recipes. Here is the information on how to find the book on the web.

Farm Journal's Best-Ever Recipes, by Elise W Manning Publisher: Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday, Copyright 1977. ISBN: 0385129661 : 9780385129664 OCLC: 2917780

Put all your spuds in a pile, then take this big refrigerator and drop it from a 30 story building onto the spuds--No!!!

• 5 lbs. potatoes, pared and quartered. (9 large ones)
• 2 (3 oz.) pkgs. cream cheese.
• 1 c. sour cream.
• 2 tsp. onion salt.
• 1 tsp. salt.
• 1/4 tsp. pepper.
• 2 tblsp. butter or regular margarine.

1. Cook potatoes in boiling salted water in Dutch oven until tender.
2. Drain well.
3. Mash until smooth with potato masher.
4. Add cream cheese, sour cream, onion salt, salt, pepper and butter.
5. Beat with wisk or potato masher until smooth and fluffy.
6. Place in refrigerator in covered container.
7. Cool.
8. Max recommended storage time: 2 wks.

To Serve:

1. Place desired amount of potatoes in greased casserole.
2. Dot with butter,
3. Bake at 350 degrees for 30 minutes or until heated through.
4. If using the full amount, heat in 2-qt casserole.

Makes 8 cups.

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