Elsie’s Potatoes

A must with turkey dinner or any dinner for that matter……can be made ahead and frozen

Elsie’s Potatoes
  1. 5 lbs. potatoes or 9 large 2.5kg
  2. 8 oz. low-fat cream cheese 250g
  3. 1 cup fat-free sour cream 250ml
  4. 2 tsp. onion salt 10ml
  5. 1 tsp. salt 5ml
  6. pinch of pepper
  7. 2 Tbsp. butter 30ml
  1. Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F (180C) for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
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  1. This has to be the BEST recipe Ive ever tried with potatoes.They are great heated over the next day etc. I even love them cold!!!!!

  2. These potatoes have become a Thanksgiving tradition in our house. One regular guest says “ I don’t know what you put in these potatoes but they are amazing”
    Now I am bringing them to our American Thanksgiving dinner. I know everyone will love them.
    Lately, I have been using Herb and Garlic cream cheese rather than regular. Even better!

    • If you still want to follow this recipe, the cooked, mashed potatoes can be put into a slow cooker on low for 30 minutes instead of the oven.

    • Hi Betty! To reheat potatoes, preheat oven to 350’F. Cover casserole with foil, bake about 20 minutes, or until heated through. The time will vary depending on casserole shape and quantity of potatoes, I’m not sure if you are reheating the whole casserole or leftover portions of the casserole. Enjoy!

  3. If making a day ahead do you bake them, and then bake again before serving? Or just prepare, refrigerate and bake just before serving? Thanks.

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