Make Ahead Sour Cream 'N Chive Mashed Potatoes

• 3 lbs small red potatoes
• 1 (8 ounce) container chive & onion cream cheese
• 1 (12 ounce) container sour cream with chives and onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter, melted
• 1/2 cup French-fried onions

1. Spray 13x9 inch pan with cooking spray; set aside. In a 4 quart Dutch oven, placepotatoes; add enough water to just cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20-25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
2. Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.
3. Heat oven to 350*. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15-20 minutes longer or until potatoes ar hot.
4. (To bake immediately: drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.).

red potatoes, onion cream cheese, sour cream, salt, pepper, butter, onions

Taken from www.food.com/recipe/make-ahead-sour-cream-n-chive-mashed-potatoes-157823 (may not work)