PERFECT MAKE-AHEAD MASHED POTATOES

You can make these potatoes two days ahead of time and just pop them into a hot oven close to serving time.

1/2 cup freshly grated Parmesan cheese
9 to 10 large russet potatoes, cut in 1 -inch chunks
One 8-ounce package cream cheese, softened
1 cup sour cream
1/2 cup (1 stick) plus 1 tablespoon butter
1 envelope Knorr Leek Soup Mix - (Albertson's carries the Leek soup -
Wal-Mart doesn't)

1. Preheat the oven to 350 degrees. Thoroughly grease a 13X9 inch baking
dish with butter. Sprinkle 1/4 cup of cheese over the butter and tilt the pan
so that the cheese adheres to the bottom and sides of the pan. Set the pan
aside.

2. Place the potatoes in a quart saucepan with water to cover. Bring the
water to a boil, and let it continue to boil until the potatoes are tender when
pierced with a knife, about 20 minutes.

3. Place the cream cheese, sour cream, 1/2 cup of the butter, and the soup
mix in a medium mixing bowl.

4. Drain the potatoes in a colander and place them n the mixing bowl with
the soup.

5. Mash the potatoes until they are smooth. Mix in the pepper and transfer
the mixture to the prepared baking dish.

6. Dot the top of the potatoes with the remaining tablespoon butter, cut
into bits, and sprinkle the remaining 1/4 cup cheese on top. (At this point,
the potatoes can be covered with plastic wrap and refrigerated for up to 2 days.
Remove the potatoes from the refrigerator 30 minutes before baking.)

7. Bake the potatoes until they are golden, 35 to 45 minutes.