Make-ahead potatoes

A taste of heaven, 156pp.
compiled by Bethany Lutheran Church
Morris Press, Nebraska, 2005
Cooking on page 32

We went to Nebraska for a family wedding and I enjoyed catching up with friends in and around Kearney (in the south-central part of the state).

One of the pleasures was rifling through the cookbooks that belong to friends.

I hit a real bonanza one day with enough recipes to pull together a page-32 feast. Carol’s family was coming for a barbecue meal so we bought pulled pork and barbecued beef, and I made this recipe as well as Aunt Pearl’s Spam salad, oriental cabbage salad and no-bake lime cheesecake.

The picture here isn’t the greatest. It was a busy afternoon and we lost the daylight by the time dinner rolled around.

Make-ahead potatoes

10 lg potatoes, peeled and quartered
1 (8 oz.) pkg. cream cheese, softened
2 T. dried minced onion
1 c. sour cream
6 T. butter or margarine, divided
1/2 to 1 tsp. salt

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat, cover and cook for 20–25 minutes or until potatoes are tender. Drain and place in bowl.

Mash potatoes. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt. Stir until smooth and the cream cheese and butter are melted, spread in a greased 9 x 13-inch baking dish. Melt remaining butter and drizzle over potatoes. Sprinkle with paprika. Cover and refrigerate.

When ready to bake, remove from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F, Cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 20 minutes. Makes 12 servings.

Variations: Can be baked immediately after assembling in baking dish. Follow same baking directions as above. Low-fat versions of cream cheese and sour cream may also be used.

How it played out
Russet potatoes are hard to come by in Australia, so it was a nice treat to use them for this dish.

We didn’t have dried minced onions, so I substituted 4 finely sliced green onions (using both white and green). Also added all the butter at once and moved straight on to the cooking. I didn’t cover with foil as I wanted the top to brown.

Got lots of compliments on this. Had to laugh (and panic at the same time) when the first person to serve themselves—a strapping teenage boy—scooped up about a quarter of the entire dish. Fortunately, everyone else showed a bit of restraint and we managed to eke out 15 servings. Whew!

Great recipe for a buffet, and one that I will make often.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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9 Responses to Make-ahead potatoes

  1. Pingback: Oriental cabbage salad | What's cooking on page 32

  2. Pingback: Aunt Pearl’s Spam salad | What's cooking on page 32

  3. Pingback: No-bake lime cheesecake | What's cooking on page 32

  4. Zuretha Roos (Zuri) says:

    Gee, that potato dish (made a little smaller for us two) has my name on it!!

  5. Gary Walker says:

    That sounds really good. I’ve used sour cream in my potatoes for years but never cream cheese.

  6. SOMEONE in the household lol LOVES his potatoes too! I don’t always have time to mash potatoes too!
    This dish is great for entertaining, when you just want some quickly heated mash spud the next day too! Have a similar recipe that is low fat…as someone in the household lol has to watch watch his dairy intake too!

  7. Pingback: Enjoying three very different churches in Helsinki | Where to next?

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