Ingredients:
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PEI Potatoes
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2 cloves of garlic
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Small package of cream cheese
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¼ pound of ADL butter
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Small tub of Purity sour cream
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Salt and pepper
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Directions:
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Boil potatoes with garlic in salted water until soft
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Drain and keep garlic with the potatoes.
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In another large pot or bowl, add cream cheese, ADL butter and a small amount of Purity sour cream, then add hot potatoes and mash. Add salt and pepper to taste.
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Add remainder of sour cream and continue mashing until a smooth consistency is reached.
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Put into casserole dishes.
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Cover very well and freeze until needed.
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Remove potatoes from freezer to thaw at least 6 or 7 hours before serving.
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Add some dabs of butter to the top and a sprinkle of parmesan cheese.
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Bake at 350 degrees until bubbling, or if for some reason the casserole still hasn’t thawed, put in microwave for a few minutes to thaw, then put in oven.