Cream cheese and sour cream team up to give this homemade mashed potatoes recipe a luscious texture. Use this method to learn how to make mashed potatoes up to a day in advance so you can just heat and eat.
Peel and quarter potatoes. In covered large saucepan, cook potatoes in a moderate amount of boiling water for 20 to 25 minutes or until tender. Drain and mash.
Add cream cheese to hot mashed potatoes and stir until combined. Stir in sour cream, salt, parsley, garlic powder, and pepper. Spread mashed potatoes in a lightly greased 3-quart casserole. Dot with butter; sprinkle with paprika. Cover and chill in refrigerator for at least 6 hours or up to 24 hours.
To serve, bake, covered, in a 350 degree F oven about 1 hour and 20 minutes or until an instant read thermometer inserted in center registers 165 degrees F. Makes about 12 servings.
2 starch, 2 fat.