This is the recipe I came up with using the best parts of 2 recipes. It is a staple for Thanksgiving and Christmas at my house. Best part is it can be made up a week in advance and frozen.
5 lbs of red or yukon gold potatoes washed and cubed, peeled or unpeeled--your choice. Just remember the skin is very nutritious!
1 stick of butter
3 t. minced garlic
8 oz. cream cheese
8 oz. sour cream
1 cup shredded cheddar
1 T. parsley or chives
Salt and pepper to taste
Instant potatoes if needed
In a large pot melt stick of butter slowly. Add garlic and then the potatoes. Stir around trying to get each cube coated in the butter. After about 5 minutes add hot water to cover the potatoes plus one inch and heat on high till boiling. When it boils, turn heat down to medium and let potatoes simmer -No lid. You want the water to boil down very low. The potatoes will start to cook down and this is fine--lower heat. When potatoes have cooked down to very little liquid, drain and mash with potato masher. Add cream cheese, sour cream, parsley, and add milk if/as needed. Salt and pepper to taste. Keep mashing. The potatoes should be just a little more runny than a normal batch of potatoes. If you think they are too runny, you can add instant mashed potatoes to stiffen them up some. Pour into large casserole dish. Add cheddar cheese to top of potatoes, then sprinkle paprika on top. Cover and refrigerate or freeze until ready to cook. Thaw completely before baking. Bake covered in foil at 355 degrees for 65-75 minutes. You can remove foil the last 10-15 minutes. 15 hearty servings. You can use this recipe for freezer cooking!
The cheese and paprika make this so tasty. Everyone wants the cheesey top part!
I hope you try this for the holidays or just make a few pans up ahead for the freezer.