The entire month of November, I'll be posting some classic Thanksgiving recipes to consider for your holiday meal this year.
Who doesn't love mashed potatoes!?
Cream Cheese Mashed Potatoes
5 pounds baking potatoes
2 (3 oz) packages of cream cheese, softened
1 (8 oz) container of sour cream
1/2 cup butter, softened
1/2 cup milk
2 tsp onion powder
2 tsp white pepper
Peel potatoes and cut into 1 inch cubes. Cook in medium saucepan in boiling water for 15-20 minutes or until tender. Drain and place in a large mixing bowl.
Add cream cheese, sour cream, butter and milk to potatoes and beat at a medium speed with an electric mixer until smooth and fluffy (do not over beat). Season with onion powder and white pepper.
Spoon into a lightly greased 3 quart baking dish and bake covered in a 325 degree oven for 40-50 minutes or until thoroughly heated (alternatively, you could keep warm in a crockpot).
Note: Unbaked mashed potatoes can be prepared and refrigerated up to 2 days in advance. Let stand at room temperature 30 minutes before baking.