Buffet Mashed Potatoes

from Polly Clingerman

These potatoes take the stress out of mashed potatoes - you can either make them ahead and refrigerate or you can actually freeze them.

6 servings (This recipe is easily doubled.  If you double it, use a 9 x 13 pan.)

4 large baking potatoes (about 10 ounces each)
1 package (8 ounces) cream cheese, at room temperature
1 medium onion, very finely diced
3 eggs
3 Tablespoons flour
1 teaspoon sea salt or kosher salt
¼ teaspoon ground black pepper
2 Tablespoons butter

Wash potatoes well and bake at 400° F for about 1 hour or just until soft.  Halve them and scoop out the insides.

Put the potatoes through a ricer (or grate with a box grater using the largest holes).  I like to do this step because I think it makes the potatoes smoother, but you can skip it if you don't want to do it. Add cream cheese and beat until smooth with mixer at medium speed.  Add onion, eggs, flour, salt and pepper and beat until smooth.  Spoon the mixture into an ungreased 1½ quart ovenproof dish. At this point, you can let the casserole cool and refrigerate it up to one day, or wrap it and freeze it.

To serve, if frozen or refrigerated, bring it to room temperature.  Preheat the oven to 325° F.  Dot the top of the potatoes with butter, cover with foil (I like to use Reynolds Wrap Non-Stick foil) and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is a little golden. 

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