Recipe Background

If your family won't eat 5 pounds of potatoes you can place the recipe in 2 different casserole dishes and serve one later in the week. I have also frozen these, then thawed and baked as directed. I often double this recipe and freeze several batches

Make Ahead Mashed Potatoes

5 pounds potatoes
½ cup (1 stick) butter
1 cup sour cream
8 ounces cream cheese, softened
1 teaspoon salt, or to taste

1. Scrub, peel and rinse potatoes. Cut potatoes into 2 inch pieces. Place potatoes in a large stock pot and cover with water. Boil until fork tender, approximately 20-30 minutes.
2. Drain potatoes and add remaining ingredients. Mix well. To thoroughly mix ingredients you may want to use a hand or stand mixer. Taste and adjust amount of salt if necessary.
3. Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen.

Make ahead tip: These can be made several days ahead and kept in the refrigerator. 45 minutes before serving, place in an oven preheated to 350° and bake for 30-45 minutes or until hot.