• 5 pounds Potatoes –
• 8 oz cream cheese –
• 8 oz sour cream –
• 1/4 c 1/2 stick butter –
• 1 tsp garlic powder – optional
• 1 tsp each salt and pepper –
• Peel and cut potatoes into chunks.
• Boil in water until soft. Drain water.
• Mash and mix all ingredients by hand or with electric mixer.
• Reheat in oven (as ingredients tend to cool the potatoes) and serve.
• This can be made ahead 2-3 days,refrigerated and can be reheated in a greased covered dish.
• Bake 350 degrees for 45 minutes depending on dish size. Or reheat in a crock pot on high then low heat. 2 hours depending on your pot.
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