Refrigerated Smashed Potatoes/Flavored Smashed Potatoes

 

5 pounds potatotes, pared and quartered
2 (3 ounce) packages cream cheese
1 cup dairy sour cream
2 teaspoon onion salt
1 teaspoon pepper
2 Tablespoon butter
1 tablespoon chives (optional)

Cook potatoes in boiling water until tender; drain well.  Mash until smooth, add cream cheese, sour cream, onion salt, salt & pepper and butter.  Beat with potato masher until smooth and fluffy.  Place in refrigerator container, cool and cover.  Place desired amount of potatoes in greased casserole, dot with butter and microwave until heated through.  If you using full amount, heat in 2 quart casserole.  Makes about 8 cups.   

A make ahead recipe that is great!  Can be stored in the refrigerator up to two weeks.  Can be doubled for a large group.

Flavored Mashed Potatoes

Tex-Mex:  Stir in drained canned corn, chopped cilantro and ground Chile peppers.

Italian:  Stir cooked crumbled  Italian sausage into mashed potatoes with ricotta cheese and grated Parmesan cheese.

Garlic:  In skillet heat olive oil over medium heat.  Add chopped garlic, stirring until golden.  Stir into mashed potatoes.

Zesty blue cheese:  Stir crumbled blue cheese and butter into white mashed potatoes.

Loaded Mashed Potatoes:  Add shredded cheddar cheese and bacon.