Make-Ahead Mashed Potato Casserole

Makes 8-12 servings
Can be prepared up to 1 day ahead.

INGREDIENTS:

• 5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
• Salt
• 1 8-ounce package cream cheese, cut into chunks, at room temperature
• 1 cup sour cream
• 1/2 cup milk, heated
• 1/2 teaspoon freshly milled white pepper
• Chopped fresh chives or parsley, optional

STEPS:

1. Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes, cut into chunks about 1-1/2 inches square, and drop them into the pot. Add more cold water to cover the potatoes by 1-2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)
2. Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, 15-20 minutes; add more boiling water, if needed, to keep the potatoes covered. Do not overcook the potatoes.
3. Drain the potatoes well and return to the warm pot. Add the cream cheese. Using a hand-held electric mixer, mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9x13-inch baking dish. Cool completely. (The potatoes can be prepared up to 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature; or, cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.
4. Preheat the oven to 375.
5. Bake the casserole until the potatoes are heated through, 30-40 minutes. Serve hot, sprinkle with the chives, if using.

***I found this recipe in a cookbook from the library and wanted to put it here to share and to not lose. I haven't tried it yet but hope to sometime in the near future.