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.

 

INGREDIENTS

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

 

 

DIRECTIONS

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.