I love to make these light and fluffy mashed potatoes when having people over, or even on Thanksgiving, because you can make them a day ahead and then bake them. Oh, and they taste good too. :)Party Potatoes
3lbs. russet potatoes, peeled and cut into chunks
8 TBSP unsalted butter softened, cut into 8 pieces
1 (8oz) pkg cream cheese, softened
1/2 cup sour cream
1/2 tsp salt
1/2 cup milk
2 eggs, lightly beaten
Pepper to taste
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium, partially cover and cook until very tender 12-15 minutes. Drain and return to the pan.
2. Break up the potatoes with a hand-held mixer on low speed. Gradually drop in 6 TBSP of the butter and beat until it is absorbed. Refrigerate remaining 2 TBSP butter. Gradually add in cream cheese and sour cream, beating well after each addition. Add salt and gradually beat in the milk and eggs until fluffy and light. Season with pepper.
3. Spoon potatoes into a greased 3 quart or 9x13in. baking dish. Refrigerate tightly covered with plastic wrap for several hours of overnight.
4. Preheat oven to 350 degrees. Cut remaining 2 TBSP of butter into small pieces and scatter them over the top. Bake until potatoes are heated through and top is lightly golden, 45 min.-1 hour. Serve hot.
Makes 8-10 servings.