These mashed potatoes are the winner for the holiday meals. Probably because you can make them a day ahead. Also probably because you add butter, cream cheese, and sour cream. Need I say more? My mom found this recipe in a newspaper some years ago and ever since it's been what we've used. Some day I want to get a ricer to mash potatoes. I used it once with Les and Jer and it's true- they are so creamy and delicious like that. Until that time, this is a great recipe to use when you want to get some of your cooking done a day ahead.

Holiday Mashed Potatoes- Thanks to the Plain Dealer

3 pounds (about 12 medium), peeled, cooked, and hot
1 8-ounce package cream cheese
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs lightly beaten
1/4 cup chopped onion- optional
1 tsp. salt

In a mixer add hot potatoes and mash until lumps are removed. Next add cream cheese in small pieces, then the butter. Beat well until both are melted and completely mixed. Mix in the sour cream. To the milk add eggs and onions, then add to potato mixture. Add salt and pepper and beat well until light and fluffy.

Place in a greased 9-inch round casserole and refrigerate several hours or overnight. Take out of the fridge before using to return to room temperature. Bake in preheated 350 degree oven for 45 minutes until lightly browned on top. Makes 8-12 servings.

p.s. How great is this picture thanks to Benjamin's camera? Pretty great.