Ingredients
10 to 15 medium size potatoes
2 to 3 tsp. onion salt
8 oz. cream cheese, softened
8 oz. sour cream
grated Cheddar cheese
Method
Sources
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dataset
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Boil potatoes. Drain. Mash using usual amount of milk and butter or margarine. Use beater to mash. Add onion salt, cream cheese and sour cream. Beat with mixer. Put in large casserole dish and cover overnight. Next day heat oven to 350°. Add grated cheese to top and place uncovered in oven for 30 to 45 minutes. Excellent for a crowd.