These are great creamy classic mashed potatoes that pair perfectly with any holiday meal!
(Make-ahead tips included)
5 pounds potatoes (about 9 large), peeled and cut into chunks
2 sticks of butter (1 1/2 sticks butter, softened, plus 1/2 more for the top of potatoes)
1 (8oz) package cream cheese, softened, cubed
1/3 cup cream
1/3 cup of whole milk
Salt (2 tablespoons for water and 1 teaspoon salt or to taste)
1/4 teaspoon pepper, plus more to taste
1. Put potatoes in a large saucepan and cover with water. Add 2 Tbs of salt to water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until fork tender. Drain well in a colander.
Return potatoes back to the pot you cooked them in. Mash the potatoes with butter and cream cheese, cream, milk, salt and pepper. Transfer to a disposable foil 9×13 dish with lid. Slice remaining butter and put on top of the potatoes. Cover with lid.
At this point you can refrigerate if you will bake within 3 days. Or freeze and bake within 3 months.
To bake: Thaw in fridge overnight. Bake, uncovered, at 350° for 40 minutes or until heated through.
by Jen Byers
Home-Cook for the Savannah Kitchen