These incredibly creamy mashed potatoes can be prepped a day ahead and then baked in the oven when you're ready for them to be served which makes them perfect for Thanksgiving Day or any other special occasion!
Peel and cut the potatoes and add them to a large pot of water. Bring to a boil and cook until the potatoes are fork tender.
Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and mash the potatoes using an electric mixer or a ricer.
Using your electric mixer, add the butter, cream cheese and about ½ cup of half-and-half and mash. Adding more of the half-and-half as needed. (I usually use the whole amount).
Season with salt and pepper.
Transfer the potatoes to a medium-sized baking dish that has been sprayed with non-stick cooking spray.
Add a few tablespoons of butter over the top of the potatoes and place in a preheated 350 degree oven until the butter is melted and the potatoes are warmed through; about 30 - 40 minutes.
Notes
1. If you prepare these potatoes the day before Thanksgiving you will need to cover them with plastic wrap and/or aluminum foil and place in the refrigerator.2. Reheating takes about 30 minutes or so. I like to take them out of the refrigerator to bring to room temperature for about an hour.3. You can stir in chopped cooked bacon into the potatoes too!4. I always double this recipe and use ten pounds of potatoes. We love this recipe that much!