Fall Into Flavor - Make Ahead Mashed Potatoes

A few weekends ago we were invited to spend the day with some friends and I needed to take a side dish for our shared dinner. I wanted something ready to go that would not require preparation out there but that would not appear to be "leftovers."

I was so excited to discover this recipe for Make Ahead Mashed Potatoes. It fit the bill perfectly. And oh my goodness, was it delicious! My kids even asked "Why don't you ever cook this at home?"

And don't be counting your calories on this one. It's full of good stuff like cream cheese, butter, & sour cream!

Giving credit where credit is due, this recipe comes from the classic cookbook Necessities & Temptations, the cookbook compiled by the Junior League of Austin.

NIGHT BEFORE MASHED POTATOES
Serves 10 to 12
8 to 10 potatoes, peeled
8 ounces cream cheese, softened
1 cup sour cream
Salt and pepper to taste
Butter
Seasoned salt

1. Boil and drain potatoes.
2. Whip hot potatoes adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add salt and pepper.
3. Place in a buttered 9 by 13-inch baking dish. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate. Potatoes can be frozen at this stge and thawed before baking. Bake, covered with foil, 15 minutes at 325. Continue baking, uncovered, 20 minutes.

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