Please do bake the potatoes for this recipe. You may need to add extra milk to make the potatoes moist this way, but you also get a casserole with much more flavor.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 9 large red potatoes
- 1/2 cup butter, softened
- 8 oz. pkg. cream cheese, softened
- 1/2 cup sour cream
- hot milk
- salt and pepper to taste
- 3 Tbsp. butter, melted
Preparation:
Bake the potatoes at 375 degrees F for about an hour, until tender when gently pressed. Cut the hot potatoes in half and scoop their insides into a large bowl. Beat in 1/2 cup butter, cream cheese and sour cream. If the mixture is still stiff, add hot milk until you reach the consistency you want. Season to taste with salt and pepper.
Pack the mashed potatoes into a buttered 9x13" glass casserole dish and pour the 3 Tbsp. melted butter on top. Let them cool, cover with foil, and refrigerate for up to 48 hours.
To reheat, let the potatoes sit at room temperature for 1 hour, then bake in a preheated 300 degree oven for 25-30 minutes, or until heated through. Serves 10-12
