Make Ahead Thanksgiving Side Dish - Mashed Potatoes

Thanksgiving is one of my favorite Holiday's. We host a dinner for about 20 or so people in our house and everyone brings a dish to contribute to the feasts. Whether you are hosting Thanksgiving dinner this year for 2 or 20, here's my recipe for mashed potatoes that can be made ahead of time leaving you one less thing to do on the day of. Take this extra time to enjoy some quality time with the family!

Mashed Potatoes

• 3 1/2 pounds Russet Potatoes
• Kosher Salt & Black Pepper
• 8 oz. Cream Cheese, softened
• 1 Stick of Unsalted Butter, softened
• 1/4 Cup Whole Milk, warmed
• 1/2 Cup Heavy Cream, warmed

1. Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
2. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
3. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through.
   
4. Place mashed potatoes in freezer safe labeled container.

Put mashed potatoes in refrigerator 1-2 days prior to Thanksgiving, allowing the potatoes to thaw. Add potatoes to a crock pot set on low for 2-4 hours until potatoes are heated through. *A tip I use to keep my potatoes from burning is to add a piece of parchment paper to the bottom of the crock pot with some melted butter. Works great!