Make Ahead Mashed Potatoes

From Kara Kimbrough

 

6 cups of instant mashed potatoes (I use a large box of Hungry Jack)

 1 cup sour cream

 4 ounces cream cheese

 1 teaspoon salt

 1/2 teaspoon black pepper

 1/4 cup unsalted butter, sliced thin

 1/2 teaspoon paprika

 

For garnish: sprinkle of paprika and chopped chives (optional)

 

Preheat oven to 350 degrees F. Prepare instant potatoes according to package directions. Make them thicker than normal by adding in extra flakes, but don’t overdo it.

 

Once prepared, blend in sour cream, cream cheese, salt, pepper and paprika.

 

Pour into a buttered 13 x 9 baking dish. Place slices of butter over the top. Add a sprinkle of paprika and chives, if desired. Bake for 30-40 minutes. (This can be assembled the night before, covered and placed in the refrigerator before baking on Thanksgiving.)