Company's Coming Mashed Potatoes

The "For Goodness Taste" cookbook of the Junior League of Rochester NY says," This special potato dish can be refrigerated for 4-5 days and baked as needed or cooked all at once and reheated for delicious leftovers." A great side dish...this goes with any meat or poultry (see Earthquake Steak or Pork Medallions with Kalamata Olives and Capers). I believe anything that can be made ahead a couple of days is a blessing to the (harried) cook.

Snobby-Sounding Note: This is wonderful with Julia Child's Boeuf Bourguignon or Coq Au Vin featured in the classic cookbook "Mastering the Art of French Cooking".

Ingredients:

5 lbs medium potatoes
1 pkg. (8 oz.) cream cheese, softened
2 C sour cream
1/2 C (1 stick) butter
Salt and freshly ground pepper to taste
Paprika (optional) and/or chopped chives

Preheat oven to 350 degrees. Scrub, peel, and boil potatoes until tender. Beat cream cheese and sour cream together with butter (anything with all of these HAS to be good). Add potatoes and smash until semi-smooth. Stir in salt and pepper. Pour into a well-oiled 2-qt. casserole. If you choose, you can sprinkle the top with paprika or some chopped chives for color. Potatoes can be warmed in the oven, refrigerated or frozen at this point. Bake (defrosted) 30 minutes before you serve, 8-10 servings. If you love garlic and can't do without it, add a couple of tablespoons minced garlic, be sure and sauté it in butter first and mix it in just before baking the casserole.