Make Ahead Mashed Potatoes

Boil 4 large baking potatoes that have been peeled & cut into 1 inch cubes about 15 minutes. Drain & place in a large bowl.

Pour 2 tbsp of melted butter into your baking dish & sprinkle with 2 tbsp of grated Parmesan cheese.

In the bowl with the potatoes add and mix 1/2 cup of sour cream, 4 oz of softened cream cheese, 2 tbsp of softened butter & 1/3 cup of grated Parmesan cheese.

Beat the potatoes until they are smooth. Season with salt & pepper.

Transfer to the prepared dish & dot with butter & Parmesan cheese. Cover & refrigerate for up to 3 days. When ready to bake just bring to room temperature for about 30 minutes & bake at 350 degrees for 30 minutes.

Cornbread Dressing

Crumble baked corn bread into a very fine mixture.

Add 1 large chopped onion & 4 ribs of chopped celery, 1 chopped bell pepper & 2 eggs, well beaten. Mix well.

Pour chicken stock over the mixture until it is thin. Season.

Pour into a casserole dish & bake for 30 to 45 minutes. Don’t let it get too brown.

Twice Baked Potatoes

Rinse your potatoes & bake in the oven until done. When cooled cut them in half lengthwise. Scoop out the centers and put the scooped potatoes in a bowl. Add some butter & a little milk & shredded cheese. Add whatever you like. Put the mixture back into the potato skins and top with more cheese. You can add bacon & chopped green onions. Warm in the oven until ready to serve.