Make-Ahead Mashed Potatoes by Ginia Oehlschlager

10# potatoes
2 eggs
1 tsp garlic powder
1/4 cup butter
2 tsp salt
16 oz. cream cheese

Peel and quarter potatoes. Cover completely with water in saucepan. Boil and cook gently until tender. Drain well. In large bowl, combine potatoes with other ingredients. Mash well. Spoon into well greezed 3 qt. or 9x13 pans. Refrigerate up to 2 days or freeze. To bake: thaw. Bake at 375 for 30-40 minutes or until top is golden.

**I had a big bag of potatoes that needed to be used up and this recipe was a great way to do it. I left out the eggs (something about uncooked eggs freaks me out) and added some extra butter and some leftover heavy whipping cream that I had in the fridge. Creamy, yummy goodness! Great with the stroganoff (see recipe below).