MAKE AHEAD MASHED POTATOES
·4 pounds potatoes, peeled and quartered
·8 oz. cream cheese, softened, not fat-free
·1/2 cup sour cream
·1 stick butter, softened plus extra for dotting on top
·Salt and pepper to taste
·Minced chives or thinly sliced green onions for garnish
1.Place potatoes in pan; add water to cover, stir in a little salt, and bring to boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
2.Beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy.
3.Beat in butter and seasoning.
4.Transfer to a sprayed 9x13 dish. Refrigerate, covered, overnight or up to 2 days.
5.To reheat in oven: Remove from refrigerator an hour ahead of time. Dot top with butter.
6.Cover and reheat at 350 until hot throughout. Check after 30 minutes.
7.To reheat in microwave: Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in 2 tablespoons milk and 2 tablespoons softened butter. Microwave until heated through.
8.To serve: Let sit a few minutes, then sprinkle chives on top.