Make Ahead Mashed Potatoes

I LOVE these potatoes. They're the best I've ever made or tasted... I'm just sayin'.
Hope you love them too! Best part? They can be made days in advance. Perfect.

Make Ahead Mashed Potatoes
5 lbs potatoes, peeled and cubed (I use Yukon Golds)
5 TBSP butter (divided)
8 oz Cream Cheese
1 c. Sour Cream
1/2 to 1 c. Milk
2 tsp onion salt
1/4 tsp garlic powder
1/4 tsp. pepper

Cook potatoes in boiling salted water until tender (20-25 minutes)
Drain well.
Mash with 3 Tbsp. butter.
Add remaining ingredients (except remaining butter) and mix well.
Spoon into a greased 9x13 baking dish.
Melt remaining butter and drizzle over top.
Cover and refrigerate up to 3 days.

Bake uncovered 350* for 30-35 minutes or until heated through.
Sprinkle with Seasoning Salt (or pepper in our case) before serving.
ENJOY! :)

Cracked Corn and Cheese Square

(Pict coming soon, but remind me if I forget. LOL!)

Cracked Corn and Cheese Squares
Recipe courtesy Rachael Ray via Gabby

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 4 + servings
User Rating:
1 (8 1/2-ounce) package corn muffin mix, mixed to package directions
Softened butter, to grease baking dish
1/3 pound Monterey Jack or pepper Jack, cut into 1/4-inch dice
1/2 cup frozen corn kernels
2 scallions, thinly sliced
Preheat oven to 400 degrees F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter.
Pour batter into baking dish and bake at 400 degrees F until golden, 18 minutes.