Overnight Mashed Potatoes by
Source: The Pioneer Woman Cooks
From Penny Walters
Ingredients
5 # Red Potato -
1 to 2 cubes of sliced butter - mash into potato.
8 oz cream cheese
1/2 Cup Heavy Cream
1/2 tsp Lowrey's Seasoning
1/4 tsp garlic powder,
1/2 tsp black pepper
Instructions
1.Soften the Butter and Cream Cheese
2.Peel and rinse under cold water.
3.Chop potatoes in half - bring water to healthy simmer then throw potatoes into pot. Boil 30 minutes until fork slides in with no resistance.
4.Drain and place back in dry pot on stove....on low heat. This will allow the steam to escape and potatoes will not be soggy.
5.Turn off stove. Mash with potato masher about 3 minutes.
6. Add: 1-2 cubes of sliced butter--mash into potatoes
7.Add cream cheese, heavy cream, Lowrey's Seasoning, garlic powder, black pepper. Mix.
8. Put into casserole overnight. Bring out one hour before baking.
Before you cook take a cube of butter and slice into little portions and lay on top of casserole.
Cover with foil.
Bake 350 degrees covered for 30 minutes. Uncover and bake another 10.
2.Peel and rinse under cold water.
3.Chop potatoes in half - bring water to healthy simmer then throw potatoes into pot. Boil 30 minutes until fork slides in with no resistance.
4.Drain and place back in dry pot on stove....on low heat. This will allow the steam to escape and potatoes will not be soggy.
5.Turn off stove. Mash with potato masher about 3 minutes.
6. Add: 1-2 cubes of sliced butter--mash into potatoes
7.Add cream cheese, heavy cream, Lowrey's Seasoning, garlic powder, black pepper. Mix.
8. Put into casserole overnight. Bring out one hour before baking.
Before you cook take a cube of butter and slice into little portions and lay on top of casserole.
Cover with foil.
Bake 350 degrees covered for 30 minutes. Uncover and bake another 10.
Servings: 6