Kittencal's Make-ahead Mashed Potatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 8 large russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium)
• 6 ounces cream cheese, softened (can use 8 ounces)
• 1/3 cup sour cream (can use a little more)
• 1/2 cup butter (cut into cubes, can use more if desired)
• 1 1/2 teaspoons onion powder
• 1 teaspoon salt (or to taste)
• fresh ground pepper (optional and to taste)
• 1 cup shredded cheddar cheese (to taste) (optional)

Recipe

• 1 butter a 13 x 9-inch casserole dish.
• 2 cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
• 3 using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (i use my kitchen aid stand mixer for this).
• 4 add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
• 5 spread the mixture into prepared baking dish.
• 6 if desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
• 7 cover and refrigerate for up to 3 days.
• 8 when ready to bake set oven to 350 degrees f.
• 9 bake uncovered for about 25-30 minutes or until hot.
• 10 if desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).