Special to the Tribune-Star
I always enjoy mashed potatoes. I never thought you could improve them. But this is so good.
You can prepare this ahead and put it in the refrigerator overnight, and then when everyone gets home for dinner, bake it.
I always make more mashed potatoes than we can eat so I can use the leftovers to make party potatoes.
8 or 9 cups peeled, diced potatoes
2 tablespoons margarine
2 tablespoon milk
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 (8-ounce) package cream cheese, softened
1 carton (8-ounces) French onion dip
• In a sauce pan, cook potatoes in boiling water until tender; drain.
Mash the potatoes with milk, margarine, salt and pepper until smooth. Add cream cheese and onion dip, mix well.
• Spread in a greased 21⁄2 quart baking dish. Sprinkle with Paprika. Cover and refrigerate for eight hours or overnight. Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350 degrees for 50 to 60 minutes or until heated through.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.