I’ve been hitting the freezer and the recipe archives of late in an effort to right the guys’ nutritional ship. Not that a dish with a half-pound of cream cheese is exactly healthful, but at least it’s not a cookie.

It’s a bit more complicated than traditional mashed potatoes, but does offer the advantage of putting time on your side at the last minute if you make it ahead. And except for peeling the potatoes, it’s almost as easy to make two recipes at a time. I know that’s like saying, “except for the broken leg, the ski trip was great,” but I’d rather clean up mess once that twice so I double a lot of recipes no normal person would attempt.

Just a single recipe of this is large-ish for us, so I usually divide into two 9-inch baking pans, wrapping one in plastic wrap and aluminum foil and freezing it. That makes for an easy “I really don’t want to cook” night side dish, as long as you remember to take it out that morning to thaw. Not that I’ve ever forgotten.

• 5 pounds potatoes
• 1 (8-ounce) package cream cheese, softened
• 1 c. sour cream
• 2 tsp. onion powder
• 1 tsp. salt
• 2 tsp.  butter
• Pinch of pepper

Cook and mash the potatoes. Add cream cheese, sour cream, onion powder, salt, butter, and pepper. You also can add chives or rosemary if everyone in the household will eat it without screaming that there are bugs in the food. Place into large greased casserole or 13×9 pan. Dot with butter and sprinkle top with Parmesan cheese.

Bake covered, at 350-degrees for 30 minutes.

Copyright 2008 Debra Legg. All rights reserved.

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