Make-Ahead Mashed Potatoes by janiebakes

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Make-Ahead Mashed Potatoes
Submitted by janiebakes on November 19, 2004 at 12:03 pm

DESCRIPTION
Make-ahead mashed potatoes

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
I got this recipe from the Charlotte Observer. They adapted it from Thanksgiving 101 by Rick Rogers.
I only serve this at Thanksgiving and use the full fat version of the cream cheese and sour cream. If you are going to sin, sin substantially.

4 to 5 pounds of potatoes (russet, Idaho or Yukon Gold)
1 8 oz package cream cheese, room temp
1 8 oz container of sour cream
1 to 1 1/2 cups milk
1/2 teaspoon each salt and pepper
2 TBL butter cut into chunks
Chopped fresh chives or paprika

Peel potatoes and cut into chunks,dropping into a pot of cold salted water. Bring to a boil, reduce heat slightly and simmer until potatoes are tender, about 30 minutes. Drain and cool.
Place potaotes in the bowl of an electric mixer. Beat in cream cheese, then the sour cream and add milk in additions until the potatoes are fluffy. Season with salt and pepper. If necessary, work in batches with half the potatoes and then combine.
Coat a 9 by 13 inch baking dish with cooking spray. Spread potatoes in dish, Sprinkle with a little paprika if using. Cover tightly and refrigerate up tp 24 hours.
Preheat oven to 375 degrees. Dot with butter and bake until potatoes are heated through and top is lightly browned in spots, 30 to 40 minutes.
Sprinkle with chives if using.

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