Make Ahead Mashed Potatoes

These make ahead mashed potatoes can be refrigerated for 2 days before using or frozen without losing their texture for up to a week.

What a time saver if you are preparing a large meal.

One less thing on your to do list on the big day.

This mashed potato casserole is delicious the day it's made too.

It also makes a great take along for a pot luck supper.

Make Ahead Mashed Potatoes

Prep time: 30 minutes

Cook time: 50 minutes

3 1/2 pounds potatoes
1 - 8 ounce package of herbed cream cheese
3/4 cup sour cream
2 eggs
1/2 cup green onions, chopped
2 tablespoons butter, melted
1/2 teaspoon each salt and pepper

Peel potatoes and cut into large chunks. Place in large pot of salted water. Bring to a boil, covered. Reduce heat and simmer for about 15 minutes or until potatoes are tender.

Drain potatoes well and put back on burner at low heat for a few minutes to dry off any excess water.

Mash potatoes well with ricer or masher.

In a large bowl, beat together cream cheese, sour cream, eggs, onions, butter, salt and pepper until smooth.

Fold in mashed potatoes and combine thoroughly. Spoon potato mixture into a greased 11"x7" inch baking dish.

The potatoes can be prepared to this point and either refrigerated for up to 2 days or frozen for up to one week. If you freeze the recipe, thaw it slowly in the refrigerator for 1 to 2 days, then let stand at room temperature for 30 minutes before baking.

Bake at 350° for 45 to 50 minutes or until heated through.

The recipe makes 10 to 12 servings.

• Top with grated cheddar cheese, parmesan cheese or a mix of your favorite cheeses for the last 10 minutes of baking time.