Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes


5 pounds russet potatoes, peeled, quartered, and cooked
1 large onion, finely chopped (optional)
1 package (8 ounces) light cream cheese, softened
1 cup Dierbergs milk
1 teaspoon salt
1 teaspoon ground black pepper
Fresh thyme sprigs (optional)


Place potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1½ inches; bring to a boil over medium-high heat.

Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.

Drain potatoes and return to pan; stir over medium heat until dry, about 1 minute. 

Beat potatoes with electric mixer or mash with potato masher.

Add remaining ingredients except thyme sprigs; beat until well mixed and smooth.

Spread potatoes
 into 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Cover and chill overnight.

Let stand at room temperature 15 minutes. Bake covered in 350°F. oven 30 minutes.

Uncover and bake until heated through and lightly browned on top, about 15 minutes. If desired, garnish with thyme sprigs.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 248
Cholesterol: 18 mg
Fat: 6 g
Sodium: 348 mg
Carbohydrates: 44 g
Protein: 6 g
Fiber: 4 g