Make Ahead Mashed Potatoes

Author: A Passionate Plate Serves: 10-12

Instructions

• COOK THE POTATOES:
• Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender – approximately 25-30 minutes. (The potatoes should be soft and fully cooked and slightly crumbly, but not falling apart). Drain the potatoes and return them to the pot.
• MASH THE POTATOES:
• Using a potato masher or a hand-held electric mixer, mash the potatoes with the cream cheese and sour cream until well-blended and fluffy.
• Season to taste with salt and pepper.
• Transfer the potatoes to a lightly buttered 9″ x 13″ casserole dish. If serving immediately, dot with butter and bake at 350 degrees, uncovered, for 20 minutes.
• TO MAKE AHEAD AND REHEAT:
• At this point, the potatoes can be refrigerated for several days or even frozen. Wrap the dish very well with plastic wrap until ready to use.
• Before serving, bring the potatoes to room temperature for 30 minutes. (If frozen, thaw in the refrigerator overnight first).
• Dot with butter, then bake, uncovered, for 50 minutes or until heated through.