Mashed potatoes and cream cheese
Why I Love This Recipe
This wonderful recipe comes from 'Wanda E. Brunstetter's Amish Friends Cookbook', and was submitted by Martha Yoder of Crofton, KY. It goes great with Salisbury Steak, or just about anything for that matter! The recipe called for the potatoes to be peeled, but I left the skins on, because my family and I like our mashed potatoes that way. I used only 1 tsp. of salt.
Ingredients You'll Need
12 large potatoes, peeled* and cooked
1 (8 oz.) package cream cheese
1 cup sour cream
2 tsp. salt**
1/2 tsp. garlic powder
1/2 cup margarine
Directions
Preheat oven to 350 F.
Mash potatoes; add cream cheese, sour cream, salt, garlic salt, and margarine and blend well.
Spoon into a 15 X 11-inch baking pan and bake for 1 hour in preheated oven (potatoes can be frozen until ready to use).
