Make-Ahead Mashed Potato Casserole

We host Thanksgiving every year, for about 15 people. Things go fairly smoothly, but the "crisis point" always comes in the last 20 minutes, when it's a fight for the stovetop. Husband needs 2 burners to make the gravy, and I had a pot of potatoes boiling over, almost (but not quite) ready to be mashed.

This Make-Ahead Mashed Potato Casserole recipe has calmed the situation. I don't actually like that "casserole" is in the title -- it's basically make-ahead mashed potatoes. By adding cream cheese and sour cream to the usual milk and butter additions, the potatoes keep their moisture in the refrigerator while they wait in your refrigerator. You mash everything and spread it into a 9x13 baking dish. You can do it a few hours ahead, or even the day before. When you want to serve it on Thanksgiving day, you just heat it in the oven for 30 minutes or so.

I occasionally get a bit of "cream cheese" flavor, but it's not unpleasant -- it just reminds me that these are not "pure" mashed potatoes. Nobody has ever complained about the taste. This recipe works for us because we have 2 ovens (these go in when the turkey comes out) and a crowded cooktop area.