-from my mom
These potatoes are a family favorite, and both my mom and grandma made them often while I was growing up. Everyone loves these potatoes. The bonus is that they can be made ahead and refrigerated for a couple of days (hence the name). They are awesome!
- 5 lbs russet potatoes, peeled and cut into chunks
- 1 stick butter
- 1 c. sour cream
- 8 oz brick of cream cheese
- garlic powder
- shredded cheddar cheese.
Boil potatoes in salted water until soft. Drain and use electric hand mixer to mash with the butter, cream cheese, and sour cream. Sprinkle in garlic powder, salt, and pepper to taste. Pour into a 9x13 pan, cover with foil and bake at 350 for 30 minutes (longer if you've had 'em in the fridge). Uncover, top with cheese and bake for 15-20 minutes more or until cheese is melted and potatoes are bubbling. They will be REALLY hot inside so be careful!