SOUR CREAM REFRIGERATOR MASHED POTATOES

SOUR CREAM REFRIGERATOR MASHED POTATOES image

Yield 12 servings

Number Of Ingredients 9

INGREDIENTS
5 pounds potatoes, peeled and cubed DON'T NEED TO MAKE CUBES THE SAME SIZE; DON'T NEED TO MAKE THEM SMALL
6 ounces cream cheese, softened
1 cup sour cream
NOT TOO MUCH CM CHEESE AND S CM, AS DON'T WANT POTATOES TOO SOUPY
1 tablespoon freeze-dried chives
salt and pepper to taste
1/8 teaspoon paprika
1/4 cup butter

Steps:

DIRECTIONS - Place potatoes in a large pot and cover with water. - Bring to a boil and generously salt water. B SURE TO TURN DOWN WATER AFTER BOILING STARTS - B SURE TO TURN DOWN TO SIMMER Simmer until potatoes are tender, about 20 minutes. CHECK THEM AT 10 MINS AND 15 MINS T B SURE THEY'RE NOT GETTING TOO SOFT AS THEY'LL THEN BE TOO FULL OF WATER. - Drain well V V IMPORTANT AS THE MASH W B TOO WATERY IF U DON'T. - Mash potatoes together with cream cheese, sour cream NOT TOO MUCH CM CHEESE AND S CM, AS DON'T WANT POTATOES TOO SOUPY, chives, salt, and pepper. BE SURE TO MASH TO GET OUT THE LUMPS, AS IT'S HARD TO GET THEM OUT W THE BEATERS. - Beat with an electric mixer until smooth. - Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid. When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for AT LEAST 30 minutes MAY NEED 45 OR MORE, or until heated through. Use within 10 days.