Make-Ahead Mashed Potatoes

I was making several side dishes for Thanksgiving so anything that I could make ahead, I did.  You don’t need to though.  So creamy and delicious!

• 5 pounds potatoes (I used Yukon Gold)
• 3/4 cup butter (1 1/2 sticks)
• 1 (8-oz.) package cream cheese, softened
• 1/2 cup half-and half
• 1/2 teaspoon salt

Peel and cut the potatoes into the same size chunks.  Put the potatoes into a large pot and cover with water.  Bring to boil and cook 30 to 35 minutes or until a fork slides into the potatoes easily.

Drain the potatoes well and then put into a mixer bowl.  Using whisk attachment, mix potatoes.  Add the butter and mix, then add the cream cheese and mix and then add the half and half and mix.  It will be quite running, but don’t worry, it will firm up later and be perfect.  Then mix in the salt.

Put mixture into a medium-sized baking dish.  Put a couple of pats of butter over the top and bake in a 350 degree oven until butter is melted and potatoes are warmed through.

Note:  When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time.  Bake in a 350 degree oven for about 20 to 30 minutes or until warmed through.

Serves 10.

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