KITTENCAL'S MAKE-AHEAD MASHED POTATOES

Kittencal's Make-Ahead Mashed Potatoes image

Provided by Kittencalrecipezazz

Categories Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

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)

Steps:

Butter a 13 x 9-inch casserole dish.
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.
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).
Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
Spread the mixture into prepared baking dish.
If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
Cover and refrigerate for up to 3 days.
When ready to bake set oven to 350 degrees F.
Bake uncovered for about 25-30 minutes or until hot.
If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).