HOLIDAY MASHED POTATOES

5 pounds Yukon gold or russet potatoes, peeled, cut into 2-inch chunks
1/2 cup milk
1 (8 ounce) tub cream cheese spread*
1/4 cup Fleischmann’s Original Spread-tub
1 teaspoon garlic salt
1/4 teaspoon ground black pepper

Place potatoes in large saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, or until potatoes are tender. Drain. Return to saucepan.

Add milk, cream cheese spread and Fleischmann’s to potatoes; mash with hand masher or electric mixer on medium speed until creamy. Stir in garlic salt and pepper. Spoon into 13x9-inch casserole dish. May be covered and refrigerated up to 24 hours.

TO HEAT IN SLOW COOKER:
Remove potatoes from refrigerator 3 1/4 hours before serving time. Spray slow cooker with cooking spray. Place potatoes in slow cooker. Cover and heat on low setting 3 hours stirring twice. Potatoes can be held an additional 30 minutes. For easy slow cooker clean-up, use a slow cooker liner bag.

TO HEAT IN THE OVEN:
Mashed potatoes may be heated in the oven. Bake covered in casserole dish in a 350 degree F. oven for 45 minutes, or until hot.

*Substitute 1 package (8 ounces) cream cheese, softened, for cream cheese spread.

VARIATIONS:
For additional flavor, add 4 strips Eckrich Ready Crisp Bacon, heated and chopped, to heated potatoes.

Makes 16 servings (1/2 cup each)
Adapted from source: Butterball