Creamy French Onion Mashed Potatoes (Make-ahead Mashed Potatoes) 8 to 9 cups diced peeled potatoes 2 tablespoons butter 2 tablespoons milk 3/4 teaspoon salt 1/4 teaspoon pepper 8 ounces cream cheese, softened 8 ounces refrigerated French onion dip Paprika In a large saucepan, cook potatoes in boiling salted water until tender; drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. Spread in a greased 2 1/2-quart baking dish. Sprinkle with paprika. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or until heated through.