Do-ahead Potatoes

Just as the name implies, it's a dish you can make ahead and bake another day.  The ingredient list is simple but the taste is phenomenal!  This recipe came from my great-grandma's hairdreser.  It was made it for many holiday meals.  I'm sure she used full on fat cream cheese and regular sour cream but I lightened it up a little but using the light versions of both.

Do-ahead Potatoes                                                                     Printable Recipe

8-10 medium size russet potatoes

1/2 cup milk

salt and pepper to taste

2 Tablespoons grated onion

8 ounce package light cream cheese

1 cup light sour cream

About 2 Tablespoons butter

Peel and wash potatoes, chunk and boil for 15 to 20 minutes or until fork inserts easily into potato. Drain well.

Make mashed potatoes with your mixer out of the cooked potatoes, milk, salt and pepper. You may need more or less milk depending on how large your potatoes are.

Add cream cheese, sour cream, and onion.  Mix until blended.

Spread into 7x11"  or 8x8" baking dish.

Dot with butter slices and bake for 1 hour at 350 degrees.

The butter will melt and the top will start to be golden brown.  It may be even more brown that this photo. This one arrived late to the Thanksgiving meal and we hurried this one along with the help of a microwave and broiler at the end.