Cheddar and Chive Mashed Potatoes

The best version of "funeral" potatoes I have ever eaten! From Taste of Home.

5 lbs. Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)

1 C. (two sticks) butter, cubed

1 C. sour cream

2 tsp. salt

3/4 tsp. pepper

1/2 C. heavy whipping cream

1-1/2 C. shredded cheddar cheese (8 oz. block, shredded)

1-1/2 C. shredded Monterey Jack cheese (8 oz. block, shredded)

1/4 C. grated Parmesan cheese

2 Tbsp. minced fresh chives

Toppings:

1 C. shredded cheddar cheese

1 can (6 oz.) french-fried onions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.

Add butter and mash until smooth. Add sour cream, salt and pepper; mix until blended. Stir in whipping cream. Stir in cheeses and chives. Stir in more salt or pepper to taste. Cover bowl with plastic wrap. Refrigerate, covered, overnight.

To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats. Transfer mixture from bowl to a 13x9-in. baking dish. Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.