Zoë is like Jane and seems to love "Elsie's Potatoes" from the Best of Bridge cookbook.
5 Lbs. Potatoes or 9 large
8 oz. Low-fat Cream Cheese
1 cup fat-free Sour Cream
2 tsp. onion salt
1 tsp. salt
pinch of pepper
2 Tbsp. butter
Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter, bake, covered at 350F for 30 minutes. If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
The instructions should also read...give potato masher to youngest child!
When my mother started the tradition of these potatoes at home, it was because you could make the recipe, scoop out balls of the mashed potatoes with an ice cream scoop, place them on a cookie sheet in the freezer until solid and then into a large zip lock bag and back into the freezer. This way, you can thaw and use as many as you need. The recipe is meant for a crowd, but can be just for two if you do it her way!