These are the best mashed potatoes on the planet. Because many people aren’t from a family as big as mine, I’ll include the original recipe, which is probably for about 10 people. I tripled it for the holiday There will be 34 people eating dinner at our festivities (not counting those swinging by later for dessert) and I signed up to bring the mashed potatoes. THE BEST PART: Like me, you can make them ahead of time and relax on the holiday (I always save a bowl to eat the day I make them, too!)
Mashed Potato Casserole
8 large Yukon Gold potatoes
8 ounces of cream cheese
1 cup sour cream
2 teaspoons garlic salt
1/2 teaspoon pepper
4 tablespoons butter
1. Peel potatoes and slice into about 1/4 inch pieces. Rinse in collander.
2. Cook until tender. Drain. Put back in pot, turn pot on and shake pan around until potatoes are dry.
3. Meanwhile, with stand mixer or beater, beat cream cheese and sour cream together. Set aside.
4. Use potato masher (or beat in mixer) until potatoes are mashed.
5. Add cheese and sour cream mixture and beat.
6. Add garlic, salt, and pepper and mix thoroughly.
7. Pour mixture into a buttered, shallow, 3-4 quart casserole dish. Dot with butter.
NOW THIS IS THE BEST PART!
8. Cover and chill up to 3 days. To reheat, (on the holiday), bring to room temperature. Cover and bake in 400 degree oven for 50 to 60 minutes.
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