Another week closer to Thanksgiving and I wanted to share a recipe that I starting making a few years ago. I love that I can make this the night before Thanksgiving and just heat it up when it gets close to dinner. One less thing to worry about on Thanksgiving and a few less dishes to clean after dinner (that’s a win, win for me)! This recipe calls for cream cheese and sour cream that helps give the mashed potatoes a wonderful rich and creamy texture and taste.
Make Ahead Mashed Potatoes
5 lbs potatoes (I prefer Russets or Yukon Gold)
2-3 oz. packages cream cheese
1-8 oz. cream cheese, softened
1/2 c. milk
8 Tbsp. butter, softened and sliced
2 tsp. onion salt
Garnish with parsley if desired
Peel potatoes, cut into 1-inch cubes. Cook in boiling water 20-30 minutes or until tender; drain and put into large mixing bowl. Add softened cream cheese, sour cream, 4 Tbsp. butter and milk and beat at medium speed until smooth (do not overbeat). Spoon into a greased 9×13 baking dish and top with remaining 4 Tbsp. butter. Cover and refrigerated until ready to bake. Let stand at room temperature 30 minutes and then bake at 325 or 50 min. or until thoroughly heated. Garnish with chopped parsley if desired.