Mashed Potato Bake

1. 1

   Place the potatoes in a large saucepan; cover with water then add in 2 teaspoons (or more) salt bring to a boil over high heat, reduce heat to medium and cook potatoes until fork tender (about 15 minutes) drain then place in a large bowl.

2. 2

   Mash the potatoes with a potato masher or on low speed of an electric mixer adding in ONLY 1/4 cup 18% table cream, butter and cream cheese; mix until smooth and fluffy (about 1-2 minutes).

3. 3

   Season with salt and pepper to taste.

4. 4

   Transfer to a 3 or 4-quart casserole dish.

5. 5

   Cool to almost room temperature then cover and refrigerate up to 24 hours in advance.

6. 6

   When ready to bake, set oven to 325 degrees.

7. 7

   Pour 1/2 cup milk over the cold potatoes; cover and bake for about 30 minutes; remove from oven and stir with wooden spoon, return to oven and continue to bake covered for another 15-20 minutes or until thoroughly heated through.

8. 8

   Sprinkle lightly with paprika if desired.

No additional tips available.