MAKE AHEAD MASHED POTATOES

5 pounds baking potatoes
2 pkg. (3 oz. each) cream cheese, softened
1 (8 oz.) container sour cream
1/2 cup butter or margarine, softened
1/2 cup milk
2 tsp. onion salt
Paprika or parsley (optional, for garnish)

Peel potatoes, and cut into 1 inch cubes. Cook in a medium saucepan in boiling water to cover 15-20 minutes or until tender; drain and place into a large mixing bowl.

Add cream cheese, sour cream, butter, milk, and salt; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13x9 inch or 3 quart baking dish.

Bake covered at 325 degrees F for 50 minutes or until thoroughly heated; garnish, if desired with paprika or parsley.

TO MAKE AHEAD:
Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes and bake as directed.

Makes 10 servings

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