The holidays often make us look backward. Nothing quite keeps us connected to loved ones who are no longer here as do the flavors and memories of Thanksgivings and Christmases around the table. This recipe is no exception.
My mother-in-law, Reta, made this dish every holiday, and it remains a favorite of her children and grandchildren, as well as in my own family. A double batch was specifically requested this year.
It’s perfect for a holiday dinner because it can be made completely the day before, refrigerated overnight and popped in the oven the next day.
Welcome to my table!
Butter a 2 1/2 quart glass baking dish.
Peel and cut up:
9 russet potatoes (I prefer these over red potatoes or Yukon gold potatoes, which can become gummy when mashed and baked.)
Place potatoes in pan, and cover with water. Bring to a boil, then turn heat to medium, and continue cooking 15 minutes until tender. Drain potatoes in colander.
In a large mixing bowl, add:
8 ounces softened cream cheese
1 cup sour cream
2 Tablespoons butter + 2 more Tablespoons for topping
2 sliced green onions
Salt and pepper to taste
Add potatoes to bowl and mix until just blended. Do not overmix. Add more salt and pepper if needed. Place mixture in buttered dish and dot with butter (about 2 Tablespoons). Refrigerate overnight, or bake right away.
Place covered dish in cold oven. Heat oven to 325 degrees, and bake 45 minutes covered and 45 minutes uncovered.
Heidi's Hotplate 
I halved the recipe and it worked well. Very easy to follow and prepare, which was done the day before., making sure not to overmix, as suggested. Outstandingly good mashed potatoes with a few simple steps. THANK YOU for sharing!!
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