Make Ahead Mashed Potatoes

This is from Diane Phillips' book "Happy Holidays from the Do-Ahead Diva"
I had the pleasure of attending 2 of her classes last week & she was just a delight to meet & learn from. This is a great book!

Make Ahead Mashed Potatoes
8-10 med. russet baking potatoes peeled & cut into 1 inch chunks,
6 Tablespoons ((3/4 stick) unsalted butter, softened
3/4 c. freshly grated Parmesan cheese
1 cup sour cream
1 8 oz. package cream cheese, softened
1/3 cup fresh chives, chopped (optional)
Salt & Pepper to taste

Boil the potatoes in salted water to cover until tender. Drain.
Butter the dish (I use foil pans for freezing) w/ 2 Tbsp. of butter. Sprinkle a 1/4 cup Parmesan evenly over the bottom.
Place the hot cooked potatoes in a large bowl.Add the sour cream and softened cream cheese & 2Tbsp. butter,1/4 cup cheese & chives. Taste for seasoning, add salt and pepper.
Place in prepared dish. Dot w/ final 2 Tbsp. butter and sprinkle with final 1/4 cup cheese.
*Wrap tightly & freeze for up to 1 month. Bring to room temp before baking.*
Bake the potatoes x 25 min, until golden brown.
Follow up These held up very well and tasted very good after 2 weeks of freezing.