Ingredients
5 pounds Russet or Yukon Gold pealed and cooked
8 ounce Cream Cheese (ROOM TEMP) or softened in the microwave
1 cup Half and Half
1/2 cup Butter MELTED ( 1 STICK)
1 teaspoon Salt
1/2 teaspoon Ground Pepper
2 tablespoons Onion (finely chopped)
1 tablespoon Melted Butter for Top
1/4 teaspoon Paprika
Preparation
Combine warm cream cheese with Half and Half, beating until well blended.
Add to well drained mashed potatoes. Mash cream mixture and potatoes together add salt, onion and all but 1 tbl of the butter
Put into large casserole dish and brush top with the 1 Tbl of butter, sprinkle with Paprika.
Bake at 350 degrees until hot all the way through - test with a knife in the center to see if steaming when lifted out.
If baking the next day, place in the refridgerator with Saran wrap covering the top. You mash more potatoes if you have a larger casserole extra potatoes will do nicely with the rest of these ingredients so you don’t have to add more of them. It take an hour anyway to heat all the way through.
