Icebox Mashed Potatoes

By carvalhohm

Ingredients

• 5 lbs. baking potatoes, peeled and halved
• 2 t. chicken bouillon granules
• 1/2 t. garlic salt
• 16-oz. container low-fat sour cream
• 8-oz. pkg. reduced-fat cream cheese
• 2 t. onion powder
• 2 t. salt
• 1/4 t. pepper
• 2 T. butter, sliced

Details

Adapted from www1.gooseberrypatch.com

Preparation

Step 1

Cover potatoes with water in deep stockpot; add bouillon and garlic salt. Bring to boil over high heat; cook until potatoes are tender, about 20 minutes. Remove from heat; drain into colander. Return potatoes to same pot and mash. Add remaining ingredients except butter; mix well. Spoon potatoes into greased 13"x9" baking pan; dot with butter. Cool slightly; cover with plastic wrap and refrigerate up to 3 days.

To serve, let stand at room temperature for 30 minutes. Uncover; bake at 350 degrees for 40 minutes. If top browns too quickly, cover with aluminum foil for last 10 minutes. May also be reheated in a microwave oven on 80% power for 30 minutes, rotating occasionally.