One more time for the make-ahead potatoes

Of all the recipes I've run through the years, which one do readers request the most? The Make-Ahead Potato Casserole. It's been a mainstay of our Thanksgiving recipes many times.

What's so great about it? You can make it in advance and it feeds a crowd. But most importantly to me, it doesn't get that yucky old-potato taste when you reheat it. I can't explain why, but I've always figured it has something to do with the sour cream and cream cheese. It also works with reduced-fat sour cream and Neufchatel cheese, trimming a little fat from a day when we tend to get too much.

Since I know someone will ask for it between now and next Thursday, here it is again, to add to your collection:

Make-Ahead Mashed Potatoes

Serves 8 to 12.

5 pounds russet, Idaho or Yukon Gold potatoes

Salt

1 (8-ounce) package reduced-fat cream cheese

1 (8-ounce) container reduced-fat sour cream

1 to 1 1/2 cups skim milk

Freshly ground black or white pepper

2 to 3 tablespoons butter, cut in pieces

Paprika

PEEL potatoes and cut into chunks, dropping into a pot of cold salted water. Bring to a boil, reduce heat slightly and simmer until potatoes are tender, about 30 minutes. Drain well.

BEAT in cream cheese with electric mixer. (Work in batches if necessary, using half the potatoes and cream cheese, then combine.) Beat in sour cream and milk until potatoes are fluffy. Season to taste with salt and ground pepper or ground white pepper.

SPRAY a 13-by-9-inch baking dish with nonstick cooking spray. Spread potatoes evenly in dish. Dot with butter and sprinkle with paprika. If making in advance, cool completely, cover tightly and refrigerate up to 24 hours.

PREHEAT oven to 375 degrees. Uncover potatoes and bake 30 to 40 minutes, until heated through and brown in spots.