Thanksgiving recipe

We are having our Thanksgiving potluck at work tomorrow and while trying to decide what I would take, I ran across this recipe and remembered how good it was last year.   I thought I would share with you, hope it's not too late for you to give it a try.  If I can get a picture tomorrow when it comes out of the oven, I will post....  I put it under the broiler for about 10 minutes to brown it a little better.   Smells yummy!!!!  :-)

Make Ahead Mashed Potatoes:

6 Tbls. butter - softened  (divided use)

3/4 Cup grated parmesan cheese (divided use)
1 Cup sour cream
1 (8-oz) pkg cream cheese - softened
8 - 10 medium baking potatoes, peeled and boiled til tender
1/3 Cup chopped chives (optional)
salt and pepper to taste

Rub inside of a 3-quart souffle dish or a 9"x13" baking dish with 2 Tbls. softened butter.  Sprinkle 1/4 Cup grated parmesan cheese into the dish, and tip the dish so the cheese adheres to the butter.  (like greasing and flouring a cake pan)
In the bowl of an electric mixer, beat sour cream and cream cheese.  Add the hot, drained potatoes, beating until smooth.   Add 3 Tbls. softened butter, optional chives, salt and pepper, continuing to blend.
Turn potatoes into baking dish and dot with 1 Tbls. softened butter and sprinkle with remaining grated parmesan.  Cover tightly and refrigerate 2 to 3 days or freeze up to 1 month.

To serve:  Bring to room temperature.  Bake at 350º for 25 min, until golden.

I added a little more butter and I mixed most of the parmesan into the potatoes and sprinkled parmesan and cheddar on top.

If you give it a try, let me know how you liked it.  :-)

Happy Thanksgiving everyone!!!!   We have soo much to be thankful for!!!