THANKSGIVING RUSH MASHED POTATO CASSEROLE

Steps:

• Set potatoes into a large stock pot, cover with water, and bring to a boil.
• As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes).
• Drain and set back into the pan (no heat) and mash.
• Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy.
• Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes.
• Melt remaining butter and drizzle over the surface- some should pool up in the craters.
• Sprinkle with a little paprika to garnish.
• Cover with foil and bake in a preheated oven at 350 F for 40 minutes.
• Remove foil and bake an additional 20 minutes.
• To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.