Roasted Garlic Mashed Potatoes

Another classic side dish that can be made a day ahead of time.  You'll want to make sure that you don't over beat the potatoes to ensure that they stay smooth and fluffy.  When making ahead of time, give them 30 minutes on the counter to adjust to room temperature prior to putting in the oven.

5 pounds russet or Yukon gold potatoes, peeled and rinsed
1 1/2 sticks regular salted butter, plus more for dotting
8 ounces cream cheese, softened
1/4 cup or so half-and-half
A splash heavy cream
Salt and black pepper
3 to 5 heads roasted garlic

Preheat the oven to 350 degrees F.

Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.

Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.

Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.


**Recipe adapted from The Pioneer Woman