Creamy Mashed Potatoes

I’m busy getting ready for Thanksgiving.  I’m not hosting, but I offered to bring the mashed potatoes to my grandmother-in-law’s (is that even a term?) house.  I found this great recipe that I got from my mom a few years ago.  You can make them ahead of time and freeze them until you’re ready to use them.  (I wouldn’t do it more that a 2-3 weeks in advance or they might not taste as good.)  So, I made them today and then when we’re getting ready to leave I just have to make sure that they’re packed.  No work when we arrive at her house either; just pop them in the oven for a couple of hours and we’re good to go!  I’d highly suggest making things in advance so that you don’t have to fret about getting it done the day of Thanksgiving.  Plus, this recipe definitely doesn’t compromise taste and flavor for convenience of having it done in advance.  Try it for yourself to see!

Here’s what you’ll need:
8-10 medium to large potatoes
12-16 oz sour cream with chives
8 oz cream cheese
1 1/2 tsp garlic salt
3 Tbsp butter

Peel potatoes and place in a large pot of water. Bring to a boil and continue boiling until tender. Drain water from potatoes. In a large bowl, mix together sour cream, cream cheese and garlic salt with an electric mixer until well blended. Then add potatoes, one at a time, to the mixture beating after each addition until all potatoes are mashed in. Spread into a greased 9×13″ glass pan. Cut butter into small bits and place on top of potatoes.

If you’re baking these immediately, you’ll only need to bake them for about 30 minutes at 350 degrees. If you choose to refrigerate them overnight first, then you’ll want to bake them at 300 degrees for at about 2 hours. When you make them in advance and freeze them, you’ll want to take them out at least 24 hours before you plan on baking them and place them in the refrigerator. Bake for 2 1/2 to 3 hours at 300 degrees.

Happy Thanksgiving!!