Make Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes 

My favorite instructors at Great News Cooking School, Phyllis Carey has offered the recipes for a complete but delicious Thanksgiving Dinner.  I have posted one recipe daily and they follow.
Serves 8 to 10.
Ingredients:
5 pounds russet potatoes, peeled and quartered
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 
    8 pieces and softened 
1 1/2 to 2 cups sour cream
Salt and pepper to taste

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Directions:
1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 teaspoon salt to the water. Cook potatoes until fork tender, about 15 minutes longer.

2. Place butter, cream cheese and 1 cup sour cream in the bottom of a large bowl. Drain potatoes and garlic and let air dry for 5 minutes. Press potatoes and garlic through a ricer into the bowl on top of the other ingredients. Stir to combine until smooth adding more sour cream as needed. Season to taste with salt and pepper.

3. Mashed potatoes may be served immediately or transferred to a buttered 4- quart casserole. Cool to room temperature and then refrigerate, covered with foil, for up to 48 hours. Bake, covered, at 350°F for 40 to 45 minutes or until very hot.

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