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Make-Ahead Mashed Potatoes

List of Ingredients





5 pounds russet potatoes, peeled and quartered
1 egg
1/2 teaspoon garlic powder
1 teaspoon salt
1 (8-ounce) package cream cheese
3 tablespoons butter or margarine, melted
Cooking spray
1/4 cup sliced almonds (optional)
Paprika (optional)


Recipe




Place potatoes in a large saucepan, and cover completely with water. Place over high heat, and bring to a boil; reduce heat to low, and simmer until potatoes are tender. Drain well.

Combine potatoes and next 5 ingredients in a large bowl. Using an electric mixer, beat mixture until potatoes are smooth. Spoon potato mixture into a 13- x 9- x 2-inch baking dish or a 3-quart casserole dish coated with cooking spray. Drizzle melted butter over potatoes. Sprinkle almonds and paprika. (This may be refrigerated up to two days at this point.) Bake at 375° for 30 to 40 minutes or until golden brown. Yield: 7 (1-cup) servings.

To freeze: Place potato mixture in rigid freezer containers or freezer bags in desired amounts, or place dish in a 2-gallon freezer bag. Seal, label and freeze. To serve, thaw completely and bake as directed.