Make-Ahead Mashed Potatoes from Kelly:
5 pounds potatoes
1/2 cup butter
1 cup sour cream*
8 ounces of cream cheese, softened*
1 tsp salt
Scrub, peel and rinse the potatoes, and cut them into 2 inch pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.
Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust amount of salt if you want.
Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen. Makes 10 to 12 servings.
Make-ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 and bake for 30-45 minutes or until hot.
*can add bacon, cheese, onions, etc to your liking.