Rita's is helping you for Thanksgiving

Thanksgiving will be here! Take some of the stress out of Turkey Day by having your mashed potatoes done ahead.



I like to use baking or Yukon gold.


  • 4 pounds potatoes, peeled and quartered
  • 8 oz. cream cheese, softened, not fat-free
  • 1/2 cup sour cream
  • 1 stick butter, softened plus extra for dotting on top
  • Seasoned or regular salt and pepper to taste


  • Place potatoes in pan; add water to cover, stir in a little salt, and bring to boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
  • Beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy.
  • Beat in butter and seasoning.
  • Transfer to a sprayed 9x13 dish. Refrigerate, covered, overnight or up to 2 days.
  • To reheat in oven: Remove from refrigerator an hour ahead of time. Dot top with butter.
  • Cover and reheat anywhere from 325 to 375 until heated through - about 45-60 minutes or so.
  • To reheat in microwave: Remove from refrigerator 30 minutes before heating. Microwave, uncovered, on high 10 minutes, stirring once. Stir in 2 tablespoons milk and 2 tablespoons softened butter. Microwave until heated through.

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