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Visit this page each week and find a FREE recipe from our Cookbook of the Week!

This week's recipe is from Quick & Easy Autumn. Click on the cookbook to read more about it and get a sneak peek inside!
Cookbook
Icebox Mashed Potatoes

Submitted by: Helen Helgeson from Albany, OR
5 lbs. potatoes, peeled and quartered
1 c. sour cream
3/4 c. cream cheese, softened
2 T. butter, softened
2 t. onion salt
1 t. salt
1/4 t. pepper
Garnish: additional butter, sliced

In a stockpot over medium-high heat, cook potatoes in boiling salted water until tender, about 20 minutes. Drain; mash until smooth. Add remaining ingredients except garnish. Beat until light and fluffy. Cool; cover and refrigerate up to 3 days. To serve, place desired amount of potatoes in a well-buttered casserole dish. Dot with butter. Bake, uncovered, at 350 degrees until heated through, about 20 to 30 minutes. Potatoes may also be reheated in the microwave. Makes 15 to 20 servings.

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