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Make Ahead Potato Casserole

I got this recipe from the Charlotte Observer several years ago. It is a favorite of my family.

Prep
Cook
Serves 8people
Ingredients
5
lb russet or idaho potatoes
salt
1
(8 oz) package reduced fat cream cheese
1
(8 oz) container reduced fat sour cream
1-1 1/2
cups skim milk
black pepper
2-3
tbsp butter, cut into pieces
Directions
1.
Peel potatoes and cut into chunks, dropping into a pot of cold salted water. Bring to a boil, reduce heat slightly and simmer until potatoes are tender, about 30 minutes, Drain well
2.
Beat in cream cheese with electric mixer, beat in sour cream and milk until potatoes are fluffy. Season to taste with salt and pepper.
3.
Spray a 9 x 13 baking dish with nonstick cooking spray. Spread potatoes evenly in dish. Dot with butter. If making in advance, cool completely cover tightly and refrigerate up to 24 hours.
4.
Preheat oven to 375 degrees. Uncover potatoes and bake 30 to 40 minutes until heated through and brown in spots.
5.
If I am having for Sunday lunch, I will generally make the night before and put in the oven about 1 hour before lunch.

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