Mashed potatoes (make ahead)

The Pioneer Woman has never steered me wrong.  These are great for Turkey Day.  I make mine a day ahead and they heat beautifully.

Ingredients:

5 lb.  potatoes

3/4 c. butter

8 oz. cream cheese, softened

3/4 cup half-and-half

1 tsp pepper

1 Tbsp black pepper

Directions:

1.   Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. A  fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

3.Turn off the stove and add butter, cream cheese, half-and-half, salt and pepper.  Then Mash.

4.  Stir well and place in a medium-sized baking dish. Add pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. OR

If makinga day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.