Make-Ahead Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 3 lbs Mashed potatoes
  • 1 Parsley, fresh

• Baking & Spices

  • 1 Paprika
  • 3/4 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 Butter
  • 4 oz Cream cheese
  • 2/3 cup Sour cream
  • 1/4 cup Whole milk

Found on sixsistersstuff.com

Description

Ingredients

• 3 - 3 1/2 pounds mashed potatoes (I used Yukon Gold potatoes, but you can use what you prefer)
• 2 tablespoons butter
• 4 oz cream cheese, softened
• 2/3 cup sour cream
• 1/4 cup whole milk (or heavy cream)
• 3/4 teaspoon salt
• additional butter (optional)
• fresh parsley (optional)
• paprika (optional)

Directions

• Place potatoes in a large stockpot and add enough water to cover potatoes. Bring water to a boil, cover with lid, and reduce heat to medium and let cook for about 20-25 minutes or until potatoes are fork-tender. Drain and water.
• If preferred, peel the potatoes (I usually just leave the peels on). Put the potatoes in a large bowl and mash with a potato masher.
• Mix in butter, cream cheese, sour cream, milk, and salt until completely combined.
• Spray a 9x13 baking pan with non-stick cooking spray. Scoop mashed potatoes into the prepared pan.
• If desired, brush the top of the potatoes with additional melted butter, fresh parsley, and paprika.
• If you are making these potatoes for later, cover the potatoes and refrigerate (these are fine made up to 24 hours in advance).
• When you are ready to bake them, let the potatoes sit at room temperature for about 30 minutes before putting them in the oven.
• Preheat oven to 350 degrees and bake uncovered for about 25-30 minutes or until the potatoes are heated all the way through.