This is a great way to make mashed potatoes ahead of time, especially if stove space will be precious. I'll have artichokes and other vegetables steaming plus making gravy, so I like to have ROOM. LOL

10 potatoes, peeled and cubed (I leave some of the skin on) Today this was a 5 pound bag of red potatoes - and 10 potatoes exactly
1 clove garlic, peeled (I use 2)
1 cup sour cream
8 ounce package cream cheese
1/4 onion, chopped (optional)
salt and pepper to taste
2 TBSP butter, melted
Garnish : paprika or fresh chives

Boil potatoes and garlic in a large pot until tender; drain and mash. Add sour cream, cream cheese and onion. Mix thoroughly. (My potato masher makes quick work of the cream cheese)

Spread into ungreased 2 quart casserole dish: cool. Cover and refrigerate for 24 hours (doesn't have to be exact). Bring to room temperature, top with melted butter and sprinkle with paprika or chives. (ROSEMARY is good too).

Bake at 350 degrees for 30 minutes

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Stephanie (27) & Virgil (31)
Caden 3 y.o. 11/28/04 29w preemie
Wyatt 17 mos. 9/25/06
#3 due 8/24/08