Night Before Mashed Potatoes

Night Before Mashed Potatoes
(from the kitchen of Cecilia Mathews)

serves 10-12

8 to 10 potatoes, peeled
8 ounces cream cheese, softened
1 cup sour cream
salt & pepper to taste
butter
seasoned salt

Boil and drain potatoes

Whip potatoes adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add salt and pepper to taste.

Spoon into a buttered 9x13 baking dish. Dot generously with butter and spinkle with seasoned salt. Cover with foil and refrigerate. Bake, covered with foil, 15 minutes at 325. Remove foil and continue baking for another 20 minutes.

(The prepared dish of unbaked potatoes can be frozen and thawed before baking. A pinch of baking soda added to mashed potatoes will make them fluffier).