Created by KittenCal on August 9, 2011
Step 1: Grease a 13 x 9-inch casserole dish.
Step 2: Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way) drain and place in a large bowl.
Step 3: Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
Step 4: Add in cream cheese, sour cream, butter, onion powder, salt and black pepper. continue beating until combined and smooth.
Step 5: Spread the mixture into prepared baking dish.
Step 6: If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
Step 7: Cover and refrigerate for up to 24 hours the potatoes must be completely cooled before covering).
Step 8: Bake uncovered in a preheated 350 degree F oven about 25-30 minutes or hot.
Step 9: If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).