Make-Ahead Creamy Mashed Potatoes

We make these potatoes for every holiday dinner. They are so good and flavorful! My kids are always volunteering to be the taste testers for this one. I think they could just eat the mashed potatoes and leave the rest of the meal alone.  

Ingredients

5 lbs. potatoes  (I use what ever kind I find on sale.)
3 cloves garlic, peeled and whole
5 Tbs. butter, divided
1 (8oz.) pkg cream cheese, room temperature
1 c. sour cream
1/2 c. milk
1 tsp. garlic powder
2 tsp. onion salt
1/2 tsp. or more pepper

Directions

Wash, peel and quarter the potatoes. Place the potatoes and garlic cloves in a large saucepan and cover with water.  Bring to a boil over high heat.  Turn the heat to low and simmer for 10 to 15 minutes, or until tender. Drain.

With an electric mixer, or by hand, mash the potatoes, garlic cloves and 3 tablespoons butter. 

Add the cream cheese, sour cream, milk, garlic powder, onion salt and pepper. Beat until you have the right consistency that you like for mashed potatoes.  If the potatoes are too dry, add more milk. Taste the potatoes to see if you need more seasoning.

Transfer to a large baking dish. Cut off pieces of the remaining 2 tablespoons butter and place on top of the potatoes. Cover with foil or a lid and refrigerate until you want to serve them. Remove from the refrigerator. Bake at 350° for 30 to 35 minutes, or until heated through.

You can also freeze this dish, and it will keep up to 1 month. Just thaw in the refrigerator before baking.

If you want fluffy mashed potatoes, try this.  Fill a bowl with cold water. After cutting the potatoes, place them in the cold water along with some salt.  Allow the potatoes to sit and soak for about 20 minutes. Drain. Then, fill a saucepan with fresh water. Begin cooking the potatoes as directed above.

You can also make these potatoes just before your dinner.  After they are mashed to the right consistency and tasting as you like, transfer them to a bowl and serve immediately.