I posted a picture on Twitter yesterday of these easy make-ahead mashed potatoes. Today is not only Father’s Day but my mother’s birthday as well. I was responsible for sides and desserts so I wanted to be able to prepare some food ahead of time so I wouldn’t be cooking all day today. These potatoes are always a hit and fit the bill just right. Thanks to Taste of Home Magazine I’ve been making these potatoes for years.
10 large potatoes, peeled and quartered
1 cup (8oz) sour cream
1 pkg (8oz) cream cheese, softened
6 tablespoons butter or margarine, divided
2 tablespoons dried minced onion ( I use onion powder)
1/2 to 1 teaspoon salt
Place potatoes in a Dutch oven or large kettle: cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13-in. x 9-in. x2-in. baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake for 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Yield: 12 servings.