Make-ahead mashed potatoes

This is an excellent way to save some time on Thanksgiving day! Make your mashed potatoes up to 2 weeks prior to Thanksgiving. I make mine the weekend before, freeze and then pull them out to thaw 2-3 days prior to Thanksgiving. They taste just as good as if you made them that day. **Note: You can just make your potatoes the same way you always do, but this is the way I like to make mashed potatoes**

Make-Ahead Mashed Potatoes
INGREDIENTS:
8 pounds potatoes, peeled and cubed
1 (8 oz) package cream cheese, softened
3/4 c sour cream
1/2 stick of butter
3/4 c milk (adding in more as needed)
salt and pepper to taste

Put potatoes in large pot of cold water. Bring water to a boil (adding in a little salt if you wish). Cook for about 25 minutes or until tender. Drain off water and put the potatoes back into the pot. Mash potatoes with masher or use a hand-held mixer. Add in cream cheese, sour cream, butter, milk and salt and pepper. Mash again until thoroughly whipped. Spoon into a large freezer-safe container.

THANKSGIVING:
Two or three days before Thanksgiving put the container of frozen potatoes in the fridge to thaw.

On Thanksgiving day, spray the inside of the Crock-pot with cooking spray. Add potatoes. Put a few dabs of butter on top of potatoes. Cover and warm on low for 4-5 hours.

Sit back and enjoy your company!