Kittencal's Make-Ahead Mashed Potatoes

Ingredients

• 8 large russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium)
• 6 ounces cream cheese, softened (can use 8 ounces)
• 1/3 cup sour cream (can use a little more)
• 1/2 cup butter (cut into cubes, can use more if desired)
• 1 1/2 teaspoons onion powder
• 1 teaspoon salt (or to taste)
• fresh ground pepper (optional and to taste)
• 1 cup shredded cheddar cheese (to taste) (optional)

Directions

1. 1

   Butter a 13 x 9-inch casserole dish.

2. 2

   Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.

3. 3

   Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).

4. 4

   Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.

5. 5

   Spread the mixture into prepared baking dish.

6. 6

   If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.

7. 7

   Cover and refrigerate for up to 24 hours.

8. 8

   When ready to bake set oven to 350 degrees F.

9. 9

   Bake uncovered for about 25-30 minutes or until hot.

10. 10

    If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).