Make ahead mashed potatoes are a staple on my holiday tables.  My children love potatoes and this recipe means I do not have to be making the potatoes the day of the big event.  I will admit I sometimes have issues getting them in the oven for reheating in time but this year, that will not be a problem.  I did post this recipe about two years ago but have tweaked it a bit so here you all go again.

Make Ahead Mashed Potatoes

INGREDIENTS

5 pounds good baking potatoes, peeled and chopped to small pieces

1 – 8 ounce package 1/3 fat cream cheese (neufchatel)

8 ounces plain Greek yogurt

1/2 cup skim milk

1 stick margarine

1 onion, peeled and quartered

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, after mashing by hand, use a hand held mixer to blend in all the creamy items.