Make Ahead Mashed Potatoes

By Thom7747

The secret to really great mashed potatoes is to drain them really well, so if you are doubling this recipe, make sure you drain the potatoes in two batches. Ten pounds of potatoes don’t drain as well when dumped into a colander all at once.

Ingredients

• 5 pounds of russet potatoes, peeled and cut into 2 inch chunks
• 12 tablespoons of butter (1 1/2 sticks)
• 1 teaspoon of kosher salt
• 1/2 teaspoon of white pepper
• 8 oz of softened cream cheese
• 1 cup of half and half, heated

Preparation

Step 1

Place potatoes in a large pot and fill with water.

Bring potatoes to a boil, then reduce heat and let simmer for 15 to 20 minutes.

Once potatoes are tender, drain really well in a colander.

Return potatoes to pot.

Cube one stick of butter and add to hot potatoes.

Sprinkle in salt and pepper and begin mashing using a hand masher.

Mash until smooth.

Add softened cream cheese and mash until combined.

Stir in hot half and half.

Transfer potatoes to a baking dish.

Slice remaining butter into six slices and lay on top of mashed potatoes.

Bake potatoes at 350 for 35-45 minutes until top is golden brown.

Sprinkle with finely diced chives.