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Prep Time: 1440 Minutes Cook Time: 45 Minutes |
Ready In: 1485 Minutes Servings: 10 |
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This is made ahead to save time - remember to save 1/2 cup cream for the top just before baking and feel free to add in green onions and/or cooked chopped bacon :) Ingredients:
5 lbs russet potatoes (peeled and cubed) |
3/4 cup 18% table cream (divided, or use full-fat milk) |
1/2 cup butter, softened |
1 (3 ounce) package cream cheese (softened and cut into chunks) |
salt and pepper |
paprika |
Directions:
1. Place the potatoes in a large saucepan; cover with water then add in 2 teaspoons (or more) salt bring to a boil over high heat, reduce heat to medium and cook potatoes until fork tender (about 15 minutes) drain then place in a large bowl.
2. Mash the potatoes with a potato masher or on low speed of an electric mixer adding in ONLY 1/4 cup 18% table cream, butter and cream cheese; mix until smooth and fluffy (about 1-2 minutes).
3. Season with salt and pepper to taste.
4. Transfer to a 3 or 4-quart casserole dish.
5. Cool to almost room temperature then cover and refrigerate up to 24 hours in advance.
6. When ready to bake, set oven to 325 degrees.
7. Pour 1/2 cup milk over the cold potatoes; cover and bake for about 30 minutes; remove from oven and stir with wooden spoon, return to oven and continue to bake covered for another 15-20 minutes or until thoroughly heated through.
8. Sprinkle lightly with paprika if desired.
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