Make Ahead Garlic Mashed Potatoes

Serves 10-14

INGREDIENTS:

• 5 pounds of peeled and cubed potatoes (I use russet or yukon gold)
• 1/2 cup butter
• 8 oz. cream cheese
• 1 cup sour cream
• 1/2 cup whole milk
• 2 tsp sea salt
• pepper to taste
• 1/2 – 1 tsp garlic powder
• sprinkle of paprika for topping
• 2 T butter, cut into small cubes for topping

DIRECTIONS:

1. Peel and dice potatoes. Boil potato cubes in a big pot of water until tender.
2. In a saucepan, melt butter, then add cream cheese, sour cream, milk, and seasonings. Heat over medium heat and combine until warmed and mixed together well.
3. Strain and mash potatoes.
4. Pour cream mixture into potatoes and mix together well.
5. Pour potatoes into a greased 9×13 baking dish.
6. Sprinkle with paprika and add the small cubes of butter for topping.
7. Bake uncovered at 350 for 30 minutes.
8. Serve immediately and refrigerate any leftovers.

NOTES:

• If making ahead, go to step 5, then cover with plastic wrap and refrigerate for up to 3 days. When getting ready to bake, uncover, add the butter and paprika, then bake uncovered at 350 for about 40 minutes.