Make-Ahead Mashed Potatoes

This comes from a friend of the family, I am not sure where she got it. Good stuff, indeed.

Ingredients:

1 Cup sour cream
1 8-ounce package softened cream cheese
8-10 medium size potatoes, peeled & boiled til tender
4 Tablespoons butter, plus 2 tablespoons
1/3 Cup chopped chives (optional)
Salt & Pepper to taste
1/2 Cup grated Parmesan cheese, plus 1/4 cup

Directions:
Beat the sour cream and cream cheese together. Add the hot, drained potatoes. Beat until smooth. Add the butter, optional chives, salt and pepper. Rub the inside of a 3 quart souffle dish with 2 Tb softened butter. Sprinkle 1/4 cup grated parmesan into the dish, and tip the dish, so that the cheese adheres to the butter. Turn the potatoes into the souffle dish and dot with butter and sprinkle with cheese. REfrigerate 2 to 3 days and bake at 350 degrees for 25 minutes, until golden. Prep time: 10 minutes. Cook time: 45 minutes. Serves: 10.