Mashed Potatoes (Reheatable!)

5 pounds Potatoes , peeled and cut in chunks
(Water to cover)
1 cup Milk, nonfat (skim milk) ( or more if you wish)
1/2 cup Light Sour Cream
6 oz. Low fat cream cheese
1 tsp Salt
1/4 tsp White Pepper

You can substitute full fat versions of the dairy products, but of course each serving would then have more fat.

In a large pot, boil potatoes until tender. Drain and return potatoes to the pot. Add the cream cheese, sour cream, milk, salt and white pepper to the pot. I like to mash a bit with a potato masher first. Then use an electric mixer and beat until fluffy. Add extra milk if needed for a light smooth consistency. (They will thicken a bit after being refrigerated.)

Transfer potatoes into one or more lightly buttered casserole dishes. Cover and refrigerate or freeze.

To reheat, bring potatoes to room temperature and heat in a 350 oven until hot - about 30 minutes. Time will depend on the size of the casserole dish. These potatoes can also be reheated in the microwave.

(Note: I can put the potatoes cold and covered into a 200F oven and leave them 2 or 3 hours on a Sunday morning while I’m at church.)

Variation: Add some chopped fresh rosemary.

Serving Size: Makes about ten cups total or 20 1/2-cup servings