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
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
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.