Delores Philipp of La Pine, Ore., requested a recipe she saw in The Bend Bulletin in Bend, Ore. It was for mashed potatoes that "could be frozen and which contained cream cheese. We can't find the recipe and hope you can help us."

Paige Lutz of Abingdon responded. "I am known as the 'mashed potato queen' because of my love for mashed potatoes. A co-worker made this dish and brought it in for me for lunch one day. It is delicious. She gave me this recipe, and I hope that it may be the one that Delores Philipp is seeking."

Make-Ahead Mashed Potatoes

Serves 6 to 8 as a side dish

4 to 5 pounds potatoes (about 6 russets)

splash of milk

1/2 to 1 stick butter

one 8-ounce tub cream cheese

1 teaspoon salt

1 teaspoon pepper

1/4 cup green pepper, chopped

1/4 cup green onion, chopped

1 egg

Cook potatoes and mash with milk and butter as you normally would for mashed potatoes. Add other ingredients and mix together. Put in a casserole dish and bake at 375 degrees for 45 minutes to 1 hour. You can put it under the broiler 1 to 2 minutes to brown slightly.

This is great to make the day before, especially for holiday dinners because it keeps you from mashing potatoes on that busy day.

Tester Laura Reiley's comments: "Regardless of what rich goodies you fill them with, the key to good mashed potatoes is the potatoes themselves. Start by using a potato high in starch like Yukon gold or russets. They hold up better and are less sticky when mashed.

"Peel and quarter potatoes and place them in a large pot with just enough cold water to cover and 1/2 teaspoon salt. Over high heat, bring the water to a boil, then lower heat to medium-low and cook, covered, until very tender, about 20 to 25 minutes.

"Drain and mash. Use a ricer if you want smoother potatoes, a masher if you don't mind a few lumps. If you follow these tips, then add all the sinful butter, cream cheese and so forth, this is a spectacularly comforting potato dish. Load it into a casserole and pop the whole thing in the freezer. Thaw and pop it into the oven, and you'd never know these were made ahead."

Recipe requests

Laurie Wildstein of Hampstead is anxious to find a fat-free cake recipe like the one she made with a fat-free cake mix that is no longer available. "I'd love to find a replacement for any fat-free plain recipes for cakes," she says.

Mary Massimino of Springdale, Ark., is seeking a recipe for squash casserole like the one served at "Pete and Repeat's place in Fort Smith, Ark. It tastes like a corn-bread dressing with squash."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.