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Do Ahead Mashed Potatoes

Mashed potatoes have always been a mainstay to my family's holiday parties, but I also use them as a base for serving steak cut at an angle for a dinner for just Robert and me. I love them with a bit of added garlic if I am serving with steak. I just throw two garlic cloves into the water when boiling the potatoes, then mix it together in the mashing process. You can just add multiple pounds of potatoes, but ve very careful in adding too much butter or half and half, add them slowly for the right consistency.

Prep
Cook
Serves 6people
Ingredients
3
lb russet (Idaho) potatoes, scrubbed but unpeeled
Russet Potatoes or 4 pounds of Yukon Gold Potatoes, I prefer the Yukon Golds 1 1/2 cups half and half, plus extra if necessary
Salt, to taste
3
tbsp of Philadelphia Cream Cheese
6
tbsp butter, softened
1
tbsp of Chives (Optional)
Directions
1.
Directions
2.
Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes, maybe a little longer for Yukon Golds.
3.
Heat half and half in the microwave.
4.
Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt, add cream cheese and beat in quickly, (or beat, if using the mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
5.
Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Sprinkle with fresh chives and serve.

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