Kittencal'S Make-Ahead Mashed Potatoes

1. 1

   Butter a 13 x 9-inch casserole dish.

2. 2

   Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.

3. 3

   Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).

4. 4

   Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.

5. 5

   Spread the mixture into prepared baking dish.

6. 6

   If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.

7. 7

   Cover and refrigerate for up to 3 days.

8. 8

   When ready to bake set oven to 350 degrees F.

9. 9

   Bake uncovered for about 25-30 minutes or until hot.

10. 10

    If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.