This is one of my favorites on our Thanksgiving dinner table. And the best part is that you prepare it the day before and all you have to do it bake it! I've brought it to other gatherings too... I pop it in one of those Pyrex take-a-long insulated carriers and it stays piping hot.
Mashed Potato Casserole
approximately 3 lbs potatoes, peeled, cubed and boiled until tender
8 oz light cream cheese
1/4 c butter or margarine, cut into small pieces
1/2 c sour cream
1/2 c milk
With mixer, whip the potatoes until free of lumps. Add cream cheese and butter/margarine and beat until melted. Add sour cream. In a separate bowl, beat eggs and milk. Add to potato mixture and beat until light and fluffy. Placed in a greased 9" round casserole and refridgerate overnight.
Remove casserole from fridge approximately 1 to 2 hours before baking. Bake at 350 degrees for about 45 minutes, or until the top is golden brown.