Make Ahead Potatoes!

This recipe is a Heard/Mayo family favourite and comes through my mother via her friend, Helen. It's got a variation in the Canadian Living Christmas cookbook but I like my mom's version with double the breadcrumbs. The great thing is you can make this recipe the day before a big feast, refrigerate it and then cook it when the bird comes out of the oven.

10 potatoes
1/2 lb cream cheese cubed (that's a cup or one block of Philly)
1/2 cup butter
1 cup chopped green onions
1 cup sour cream
1/2 cup minced parsley
Pinch each of dried majoram, salt and pepper
1 cup breadcrumbs (gluten free for me)

Peel the potatoes, wash and quarter them. In a large pot of boiling water, cook potatoes until tender but not mushy. This takes about 20 minuts but check with fork. Drain and let cool a bit.

With potato masher, mash until smooth. Make sure there are no big chunks. Blend in cream cheese, and 1/4 cup butter until everything is melted. Mix in onions, sour cream, parsley, majoram, salt and pepper to taste.

The recipe says to transfer to an 8-inch pan but we usually make the same amount in a 9x11-inch pan. Smooth top.

Meanwhile melt the remaining butter and add the breadcrumbs. Stir with fork. Sprinkle over potato mixture. (At this point you can refrigerate the casserole for up to 2 days or freeze for up to 1 week. Add 10 minutes to baking time if previously frozen but thaw for 24 hours prior).

Bake in 375F for about 40 minutes or until it is heated through and golden on top.

Makes about 10 servings.