The big work with a 'food' holiday like Thanksgiving or Easter isn't the main menu item (turkey, ham) - it's really in the sides. If you can prepare a few of them in advance you will make your life that much easier. This mashed potato recipe can be made ahead and frozen - you just want to make sure to thaw overnight and bring to room temperature before baking. These potatoes are so simple, yet so good. They are a staple at any Cavanagh holiday dinner that involves a turkey. One thing to note, this recipe calls for all sorts of low-fat cream cheese and fat-free sour cream. That's not how I roll, so I use the regular versions of everything. Feel free to lighten it up if you want though.
Elsie's Potatoes (from Best of Bridge)
- 5 lbs potatoes
- 8 oz cream cheese
- 1 cup sour cream
- 2 tsp onion salt (I often leave this out because it's just not something I have around)
- salt and pepper
- 2 tbsp butter
Cook and mash potatoes. Stir in all remaining ingredients except for butter. Spoon into large casserole dish. Dot with butter. Bake covered at 350F for 30 minutes.
It's perfect to put these in the oven when the turkey comes out to rest.
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| Elsie's Potatoes at Christmas 2013 |
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