Make Ahead Mashed Potatoes

{ Prep Time: 45 mins / Difficulty: Intermediate / Yields: 8 servings }

Ingredients:

8-10 russet potatoes, peeled

1 8-oz. pkg light cream cheese, softened

1 C sour cream

2 Tbsp chopped chives

White pepper

1/2 stick butter

pinch of baking soda

Directions:

1. Quarter potatoes and place in large pot with enough water to cover. Add 1 tsp salt. Boil for 10-15 minutes until soft. Drain well. (Potatoes will soak up water, so make sure to immediately remove from water once soft and drain well before whipping.)

2. Whip hot potatoes and add cream cheese, sour cream and butter. Add pinch of baking soda. Continue beating until fluffy and smooth. Stir in chives, and add salt and pepper to taste.

3. Spray 9x13" casserole dish with cooking spray and add hot potatoes; cover tightly with foil. Refrigerate (24 hrs.) or freeze.

4. Bake at 350º for 1 hr (20 mins longer if frozen). This is a relatively messy project, so it's great for dinner parties, Thanksgiving, Christmas, etc. It's one less thing you need to worry about because you can get it done days/weeks beforehand!

Recipe borrowed from my mama's cookbook, "From My Kitchen, With Love"