Make-Ahead Mashed Potato Casserole

In large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and cool slightly; peel.

With potato masher, mash potatoes until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.

Transfer to 8 inch baking dish; smooth top. Sprinkle with crumbs. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)

Bake in 400 degrees F oven for about 20 minutes or until heated through and top is lightly golden.