Make Ahead Mashed Potatoes
- 10 large potatoes, peeled and quartered
- 8 oz sour cream
- 8 oz pkg softened cream cheese
- 6 T butter or margarine, divided
- 2 T dried minced onion
- 1/2-1 tsp salt
Place potatoes in a large kettle; cover with water and bring to a boil. Cook 20-25 minutes or until potatoes are tender. Drain and place in bowl; mash. Add sour cream, cream cheese, 4 T butter, onion, and salt. Stir until smooth and cream cheese and butter are melted.
Spread in greased 9x13 baking dish. Melt remaining butter and drizzle over potatoes; sprinkle with paprika. Refrigerate or bake immediately at 350 degrees covered for 40 minutes and uncovered for an additional 20 minutes. If potatoes are made ahead and refrigerated, let stand at room temp for 30 minutes before baking.