Creamy Mashed Potatoes as in “These mashed potatoes are so creamy.”

Wash, peel, quarter & boil until tender:
2 pounds potatoes
Drain. Then add to potatoes & mash until creamy with hand masher or electric mixer:
4 T. butter (at least)
1 C. milk or cream
2 t. salt
½ t. ground pepper
¼ t. nutmeg, optional
Variations: Add minced garlic for garlic mashed potatoes or dry ranch dressing mix for ranch mashed potatoes.

The Oregonian’s Make-Ahead Mashed Potatoes that Matt’s Football team loved!

Cook in boiling water, until tender, about 20 minutes:
5 pounds potatoes, peeled and quartered
Mash until there are no lumps.
Add and blend well:
6 ounces creamed cheese
1 C. sour cream
2 t. onion powder
1 t. salt
½ t. pepper
2 egg whites, slightly beaten
Spray a 9 x 13 casserole with non-stick cooking spray.
Add potato mixture and dot with
Margarine
Cover and refrigerate up to 7 days.
Take out of refrigerator 30 minutes before baking.
Bake, covered, 40 minutes or until steaming hot in center, at 350 degrees.
Serves 12.

Mom’s Quick and Easy Hamburger Pie

Brown:
1 pound hamburger
Add:
1 can green beans, drained
1 can corn, drained
1 can tomato soup
½ can milk
Place in casserole dish and top with:
Mashed potatoes
Grated cheese
Bake 350 degrees 30 minutes