take time to smell... the potatoes!

Love cooking but hate being stuck in the kitchen while all the fun is going on elsewhere? Eliminate some of those last-minute details by preparing dishes ahead of time.

Make-Ahead Mashed Potato Casserole

is the perfect accompaniment to nearly any "roast beast," from beef tenderloin to ham to turkey or whatever else rocks your holiday table!

The potatoes can be prepared a day in advance and reheated, eliminating the frenzy of draining, mashing and presenting mashed potatoes at the last minute. Let come to room temperature before placing in the oven, cover and allow about 15 to 20 minutes in a 350 degree Fahrenheit oven for thorough heating.

And yes... you can add cheese to the mashed potato mixture, and even sprinkle some atop the casserole itself. Oh yeaaaaaaaaaaaahh! For something a little different, try this recipe with Yukon Gold potatoes. You'll love the flavor, texture and color. Or use plain salt and substitute half of the cream cheese with a flavored variety, like chive and onion.

Have your holiday your way, and make time to enjoy it!

Ingredients:

• 12 medium-sized russet potatoes, peeled and cubed
• 1/2 teaspoon onion salt (or use a bit more plain salt to taste if you prefer)
• 4 tablespoons butter
• 1 8-ounce package cream cheese, cubed and softened
• 1 cup sour cream
• 1/4 cup milk or more as needed
• salt and freshly ground pepper to taste

Butter a 13 inch x 9 inch baking dish and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large saucepan boil potato cubes until tender, about 15 minutes (but check to be sure). Drain and mash potatoes then add onion salt, butter, cream cheese, sour cream, and salt and pepper. Beat together with a spoon or use a hand-held mixer. Add enough milk for a smooth consistency.

Spread mixture in the buttered baking dish, sprinkle with a bit of paprika if you like, and cover with aluminum foil. Bake in a 350 degree Fahrenheit oven for 45 minutes if re-heating the next day; if serving the same day, bake for 1 hour.

Makes 10 to 12 servings.