Always Creamy Make A Head Mashed Potatoes

Great for potlucks or doing early to prevent holiday stress and better than normal mashed potatoes.

4 to 5 pounds Washington or Oregon Potatoes (Alaska potatoes are too watery) peeled and cooked until tender. Drain well.

Beat with electric mixer until all lumps are gone.

Add 1 pkg. 8-ounce cream cheese

1/2 cup butter

Beat until butter and cheese are melted

Add:

1 1/2 tsp. Salt or to taste

Pepper to taste

1 Tbsp. Dried parsley flakes or enough to add desired color. Optional.

Add sour cream until potatoes reach desired constancy (up to 8 oz.)

Place in an 9" by 13" pan or a nice casserole dish. Mound nicely. Drizzle with melted butter. Sprinkle with paprika. Cover with lid or plastic. May refrigerate for several days. Place in the microwave to serve. These potatoes will not loose their shape and become watery when reheated. I make them the day before and warm while making the gravy for turkey dinner as it cuts down the last minute rush to cook and mash potatoes while trying to serve dinner. They are excellent.