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Mashed Yukon Gold Potatoes

7 pounds (approximately) Yukon Gold potatoes

1 (8-oz.) package low-fat cream cheese, room temperature

1 cup low-fat sour cream, room tempertaure

2/3 cup milk, heated

4 T. softened butter

1 tsp. salt

1 tsp. garlic powder

1/8 tsp. freshly ground pepper (white is nice)

4 T. minced, fresh chives (optional)

Boil peeled, cubed potoates in a large pot of salted water until fork tender, about 15 to 20 minutes.

Drain and mash. (Avoid a mixer or you’ll have something akin to wallpaper paste.)

Dump the rest of the ingredients on top of the mashed potatoes. Mix to blend.

Put the potato mixture into a greased casserole dish. Refrigerate until a few hours before dinner. Put the room-temperature, covered casserole dish in a preheated 325-degree oven. Bake for about 1 hour, or until heated through.

Serves 12 to 16.

Recipe by Doni Greenberg

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