- 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.
Serving Size: Per Serving
Cholesterol: 18 mg
Fat: 6 g
Sodium: 348 mg
Carbohydrates: 44 g
Protein: 6 g
Saturated Fat: N/A