I love this recipe just because I can make it the day before and I don’t have to mash potatoes while I’m trying to get a big meal on the table. It’s delicious, too.
This year I subbed low fat cream cheese and fat free sour cream and there was no difference in taste from the full fat products.
Again, the picture is lousy ~ blame my family, LOL!
Holiday Mashed Potatoes
5 lbs potatoes, peeled and cooked
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
1/4 cup onion, chopped
1 teaspoon salt
1 dash pepper
Beat hot potatoes until all lumps are removed. Add cream cheese (in small pieces) and the butter. Beat well until cheese and butter are completely melted and mixed. Stir in sour cream. Add eggs and onion to milk and add this to the potatoes with salt and pepper. Beat until light and fluffy.
Place in a greased 9-inch casserole. Refrigerate several hours or overnight.
Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).
Makes 6-8 servings.