The only thing I truly hate about holidays is the amount of time I spend in the kitchen. Now, at my house, this is not truly an issue as the house is small but at others, it isolates the cook. One way I get around it is to make items in advance. Today I made Make Ahead Mashed Potatoes.
5 pounds good baking potatoes, peeled and chopped to small pieces
1 – 8 ounce package cream cheese
8 ounces sour cream
1/2 cup milk
1 stick butter
1 onion, peeled and quartered
ground black pepper to taste (originally called for white pepper which I never have on hand)
salt to taste
Place potatoes in a large pot of lightly salted water. Place quarter onion in water also. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, , and pepper. Transfer to a large casserole dish. Can refrigerate up to five days in advance. If refrigerating, let cool before covering and placing in refrigerator.
Preheat the oven to 325 degrees F (165 degrees C).
Cover, and bake for 50 minutes in the preheated oven.
I use margarine, fat free sour cream and fat free cream cheese. I also, after mashing by hand, use a hand held mixer to blend in all the creamy items.