Delicious, easy and made to make ahead, these mashed potatoes are enriched with cream cheese, sour cream, eggs and green onion. Make 2 days ahead and refrigerate or freeze for up to one week ahead.
3 1/2lbsrusset (baking) potatoes
8ozblock cream cheeseat room temperature (plain or herbed)
1/2cupchopped green onions
1/2 - 1tspsaltto taste
1/2tspfreshly ground pepper
Peel and quarter potatoes. Place in a large pot of cold, salted water. Bring water to a boil. Cover, reduce heat slightly and simmer for 15-20 minutes, or until tender. Drain. Using a ricer or potato masher, mash potatoes well and place in to a large bowl.
In a large bowl with an electric mixer (or the bowl of a stand mixer or by hand with a whisk), mix cream cheese, sour cream, eggs, green onion, butter, salt and pepper until smooth. Pour over mashed potatoes and stir to combine thoroughly. Spoon into a greased 11x7-inch baking dish. *(Can be prepared up to this point and covered and refrigerated for 2 days or frozen up to 2 weeks. To thaw, thaw in refrigerator for 1-2 days, then let stand at room temperature for 30 minutes before baking).
Bake in a preheated 350 oven for 45-50 minutes or until heated through. (I like to quick
pop the dish under the broiler to brown up the top a bit, but that's completely optional).
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!