When I lived in Virginia, a good friend gave me this recipe. She was a Methodist. I have no idea how these mashed potatoes got their name but they are, hands down, the best mashed potatoes I have ever had. They can be prepared the day before and reheated without any loss of flavor or texture.
5 lbs. potatoes, peeled and diced
1 – 8 oz. pkg. of cream cheese
½ to 1 cup milk
1 stick margarine or butter
1 t. onion salt
1 t. salt
1 t. seasoning salt (like Lawry’s)
¼ t. pepper
Cook potatoes until soft. Drain well. Mash potatoes with all ingredients and serve while warm.
These can be prepared the day before and refrigerated. Reheat potatoes in a covered dish in a 350 degree oven until heated through.
We have found that in lieu of the cream cheese and butter, one box of the Boursin cheese works as well. Our favorite is the garlic but the herbed cheese also works well too.
Leftovers also make terrific potato pancakes!