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A great "make ahead" dish that will leave your guests begging for the recipe!
Cook potatoes in a large saucepan of boiling water until tender. Drain well. Return to pan. With the burner still on low, mash potatoes with a potato masher for about 5 minutes. Turn off burner. Add softened butter, cream cheese, half-and-half and seasonings. Stir to combine, and if the mixture needs thinning, add more half-and-half or milk. Pour the mashed potatoes into a large casserole dish. Dot with additional butter, cover with foil and bake at 350 for 15 minutes. Remove tinfoil and continue baking for 10 minutes.
*If making a day ahead, refrigerate after pouring the mashed potatoes in a dish and covering with foil. The next day, remove from refrigerator and bring to room temperature (about an hour). Then dot with butter, cover and cook at 350 for 15 minutes. Remove foil and continue baking for 10 minutes.
This recipe was provided by Charlotte Henning from Minneapolis.