try this:
5 lb bag of Russet
stick of butter
2/3 bricks cream cheese (6 oz)
half and half or milk, perhaps a cup
salt and pepper.
Bring water to a boil in a large pot. Add the peeled and quartered potatoes…..When the water boils (about 6 minutes), reduce the heat and simmer until fork tender (about 22 minutes). Drain well and return to pot. Beat with an electric beater, add diced butter and cream cheese, and wait a few minutes for everything to melt. Whisk again, this time in halves or add milk until smooth and creamy. Stack in a buttered casserole. When cool, cover and refrigerate. Yes up front…..I made mine yesterday.
Remove from refrigerator on Thursday and allow to come to room temperature. Microwave it (I cover it with a paper plate) for about 12 minutes. Or cover loosely with tin foil in oven for about 1 hour. In any case, stir at least three times while heating. You can add a little more milk if it feels too stiff. It almost never fails and is delicious.
If not this year, try next Thanksgiving.
