Mashed Potatoes - Make Ahead and Refrigerate

Mash Now, Eat Later - Makes 10 cups

The thought of peeling, cooking and cleaning up from mashed potatoes the day of a holiday is terrifying.   Therefore, my Thanksgiving dinner is all about doing as much as I can ahead of the big day. This recipe makes 12-16 servings and keeps in the refrigerator  for up to 10 days.  (Yes! 10 days!) 

As a working woman, I've learned that in order to plan a large dinner like this, organization and time management makes it all possible.  I make these mashed potatoes the Sunday before Thanksgiving, refrigerate them in baking dish, and bake them after I take the turkey out of the oven on Thanksgiving day.  The cream cheese and chives make this mashed potato version very flavorful and velvety smooth every time.  This Irish girl would not steer you wrong, you will love this mashed potato recipe!!!

5 lbs Yukon Gold Potatoes, peeled and quartered
1 - 8 oz package of cream cheese
1/2 cup of butter (1 stick)
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped fresh chives

Bring 4 cups of salted water to a boil in a large covered pot.   Add peeled and quartered potatoes and bring back to a boil, lower heat and cook for 20-25 minutes until tender.  Drain potatoes and return to the pot and mash the potatoes until smooth.  I prefer to use my KitchenAid mixer for this step.  Add cream cheese, butter, chives and salt & pepper and blend until incorporated.  Add the whipped potatoes to a buttered  2 qt. baking dish.  Let cool and then cover well with saran wrap and then tin foil. I then put a sticky note with cooking instructions on top and refrigerate.   On Thanksgiving day - remove from refrigerator early in the day and bring to room temperature. Bake uncovered at 350 degrees for 30-45 minutes until heated through.  Put in a serving dish and give a good stir.