Make Ahead Holiday Mashed Potatoes

The sun-dried tomato butter which flavors these potatoes is very
versatile - also may be used for baked potatoes, pasta or breads.

Ingredients:
Sun-dried Tomato Butter Ingredients:
1/2 cup butter or margarine, softened
2 tablespooons finely chopped oil-packed sun-dried tomatoes, drained
1 tablespoon thinly sliced green onions
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt

Potatoes Ingredients:
8 cups (about 4 pounds) peeled potatoes, cut into 1-inch pieces
2 teaspoons salt
1 (3-ounce) package cream cheese, softened, cut into chunks
3/4 cup milk
Paprika and chopped parsley, if desired

Directions:
Combine all sun-dried tomato butter
ingredients in small mixer bowl.
Beat at medium speed until well mixed.
Place potatoes in 4-quart saucepan or Dutch oven.
Cover with water; add 2 teaspoons salt.
Bring to a boil over high heat. Reduce heat to medium.
Cook potatoes until fork tender (15 to 18 minutes). Drain.
Place potatoes in large mixer bowl. Mash potatoes on low speed.
Increase speed to medium. Beat, gradually adding cream cheese,
1/4 cup milk and sun-dried tomato butter until smooth (1 to 2 minutes). Place potatoes in 3-quart microwave-safe casserole.
Cover; refrigerate 4 hours or overnight.
Just before heating, pour remaining 1/2 cup milk over potatoes.
Cover; microwave on HIGH for 15 to 18 minutes,
stirring every 5 minutes, until heated through.
Let stand 10 minutes.
Sprinkle with paprika and chopped parsley.