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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Mash Production

My mother-in-law, Beth Heltzel of Warren, Ohio, serves this casserole-style mashed potato extravaganza on her holiday buffet. The beauty of it is it can be made ahead, wrapped and refrigerated and then heated before serving. It's creamy and loaded with goodies.

3 pounds (about 12 medium) potatoes, peeled, cooked and hot
1 (8-ounce) package cream cheese, room temperature
1/4 cup butter or margarine
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon salt
Dash ground white pepper
1/4 cup finely chopped onion

Mash potatoes in large mixer bowl. When all lumps are gone, add cream cheese in small pieces, then butter. Beat well with electric mixer. Mix in sour cream and milk. Add eggs and onion and salt and pepper. Beat until light and fluffy.

Pour into greased casserole or oblong Pyrex dish and refrigerate several hours or overnight.

Bake at 350 degrees for 45 minutes or until well heated through. Serves 8 to 12.

The Secret: Don't count calories, just enjoy it.

Betsy Kline, Food copy editor

Thursday, November 18, 1999



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