Sides, Potatoes: Creamy Make-Ahead Mashed Potatoes

By LynnK

Recipe from Ree Drummond, "The Pioneer Woman", Rated 5 stars on Food Network reviews. Bake these mashed potatoes right away or put in a covered casserole dish in the refrigerator and bake the next day.

Ingredients

• 5 pounds Yukon gold or russet potatoes
• 1 1/2 sticks softened butter, plus more for baking
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/2 cup half-and-half
• 1/2 cup cream
• Salt and freshly ground black pepper
• Milk, if needed, for thinning

Preparation

Step 1

Preheat the oven to 350 degrees F. (unless baking the next day)

Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes, and then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.

Pour the mashed potatoes into a large casserole pan. Dot the surface with butter.
*If baking immediately: cover with foil and bake in a 350 degree oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
*If baking later or the next day, place the covered casserole dish in the fridge. Later preheat oven to 350 degrees; then bake potatoes covered in oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.