Steps

• Step 1

  Peel the potatoes and cut into chunks that are roughly the same size. Cover with cold water and add a teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are tender.

  Ingredients

  • 5 Pound Yukon Gold or russet potatoes

• Step 2

  Drain the potatoes and return them to the pot. Stir over low heat for 2 to 3 minutes to evaporate any excess moisture.

• Step 3

  Mash the potatoes with a hand-held potato masher. (Alternative, rice the potatoes using a ricer.) Incorporate 8 tbsp butter and cream cheese. Add milk until the potatoes are of a good consistency. Stir in salt and pepper to taste.

  Ingredients

  • 9 Tablespoon butter

  • 8 Ounce cream cheese

  • 1/2 Cup milk

  • To Taste salt and pepper

• Step 4

  Butter the inside of a casserole dish. Spread the potatoes out in an even layer in the casserole dish, smoothing the top with a spatula. Cool, cover, and refrigerate if not cooking right away. Before cooking, let the potatoes warm to room temperature (about an hour).

• Step 5

  When ready to cook, set temperature to 350 degrees and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 6

  Bake the potatoes for 45 to 50 minutes, or until hot through.

  00:50

  350 ˚F / 177 ˚C