No. 2 Pencil: Make-Ahead Mashed Potatoes

I've never been one to make mashed potatoes ahead of time - I never have great luck that they are anything other than pasty and dried out when reheated.  But when you know you need to bring some mashed potatoes to a get together after work, you figure something out.  This recipe actually makes a really good reheated mashed potato.  I was honestly pretty shocked how good they were.  This is definitely a game changer for me.  Also, I almost forgot to take a picture as I was stuffing my face, so not a great beauty shot this time.

Make-Ahead Mashed Potatoes
Adapted from No. 2 Pencil blog

5 pounds russet potatoes, peeled and cut into chunks

12 tablespoons (1½ sticks) unsalted butter

2 teaspoons kosher salt
½ teaspoon ground white pepper
1 (8-ounce) package cream cheese, softened
1 cup half-and-half, warmed

Chives, for serving (optional)

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. Rice potatoes into the same pot.

Cube one stick of butter and add to hot potatoes. Sprinkle in salt and pepper, and mix well. Add softened cream cheese and mix until combined. Stir in half-and-half. Transfer potatoes to a 13x9-inch glass baking dish. Slice remaining 4 tablespoons butter into six slices and lay on top of mashed potatoes.

Cover with foil and bake at 350°F for 35 to 45 minutes until heated through. For a golden brown top, leave potatoes uncovered. Sprinkle with finely diced chives, if desired.

Makes 10 servings