Donna’s Make-Ahead Mashed Potatoes

These potatoes are wonderful. Even when made days ahead of time, the potatoes taste like you just made them. Good to keep on hand in the refrigerator for a quick warming whenever you are in the mood for great mashed potatoes. The white pepper is an essential ingredient.

5 large russet potatoes (2 ½ pounds), peeled and quartered 1/2 cup fat free milk 1/2 cup fat-free sour cream 3 ounces fat-free cream cheese 1/8 teaspoon white pepper salt to taste

In a large saucepan, boil potatoes in salted water until tender. Drain. In a large bowl, combine potatoes, milk, sour cream, cream cheese, and white pepper. Using an electric mixer, beat until fluffy. Add extra milk if needed for a smooth light consistency. Add additional pepper and salt to taste. Transfer potatoes to a lightly buttered casserole dish. Cover and refrigerate.

On the day of serving, bring to room temperature and heat potatoes in 350 degree oven until hot – about 30 minutes. Time will depend on the size of the casserole dish. The potatoes can also be reheated in a microwave.

Serves 6

Nutritional Information per serving:

Calories 150 Fat, gm.: 0 Protein, gm.: 6 Carb. gm.: 30 Cholesterol, mg.: 5 Fiber, gm.: 2.3