3poundspotatoespeeled and cubed (Yukon Gold + Russet mix)
6ouncesroom temperature cream cheeselight or regular
1cuproom temperature sour creamlight or regular
salt and pepper to taste
Place potatoes in a large pot and cover them with water.
Bring to a boil and cook until tender but still firm, about 9 minutes once the water starts to boil.
Drain potatoes and then return to pan.
Place pan on heat to get the last drops of water out.
Scoop potatoes into ricer and rice into a large bowl.
Add room temperature cream cheese and sour cream. Stir until just combined.
Season with salt and pepper. Stir. Be careful to not over mix or they will become gluey.
Place in a greased baking dish with two pats of butter in top.
Cover and refrigerate until ready to bake.
Remove from refrigerator one hour before baking to bring to room temperature.
Bake in preheated 350 degree oven for 30-45 minutes or until warmed through.
Options for reheating:
In the Oven: Preheat your oven to 350°. If your potatoes have been in the refrigerator, let them sit out for 60 minutes before you pop them in the oven, it will cut down on your baking time. Leave them in the oven until they are warmed through, about 30 minutes depending on how much stuff you have in your oven.
In a Slow Cooker or Crock Pot: I love to use my slow cooker to reheat these, especially with big holiday dinners. Simply heat them on high for one hour or low for 2-3. Don't forget to stir them so the bottom doesn't burn.
In the Microwave: I'll use the microwave to reheat these in a pinch. Pop them in the microwave for 2-3 minutes and then stir. Repeat the process until heated through. Be careful when you touch the bowl, it will be hot!