Make-Ahead Mashed Potatoes

There have been many holidays that I have hosted and attended where the person in charge of mashed potatoes is dealing with the boiling and mashing right before it's time to eat which is hardly convenient. This recipe is fantastic because it calls for the potatoes to be made the night before and refrigerated. This isn't a gimmick because the potatoes themselves turn out creamy, fluffy and luxurious.

I got this recipe from my good friend Diana, an excellent cook, and it's become a go-to dish whenever the event calls for mashed potatoes which should be always, in my opinion. I'm not sure why exactly, but these reheat really well too, maybe because of the cream cheese, and so if there are any leftovers I'm sure you'll be pleased with the results.

For 8-10 servings:

• 4 pounds Russet potatoes
• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 3/4 cup whole milk, divided
• 3 teaspoons kosher salt, divided

Peel the potatoes and cut them into 2-inch chunks. Add the potatoes to a large pot and cover with cold water. Stir in 2 teaspoons of the salt. Bring to a boil and then simmer for 20 minutes or until the potatoes are soft.

Drain and add the potatoes to the bowl of a mixer. With the whisk attachment, beat the potatoes for about a minute until mashed and then, with the mixer running on low, add the cream cheese, butter, 1/4 cup of the milk and the remaining teaspoon of salt. Once the ingredients are thoroughly combined, transfer to an oven-safe glass baking dish, cover, and refrigerate overnight.

Heat the oven to 350 degrees. Pour the remaining 1/2 cup of milk over the potatoes, cover the dish, and place in the oven. Bake for 25 minutes, stir the potatoes, and bake for an additional 20-25 minutes. Stir once more and serve immediately.