PERFECT MAKE-AHEAD MASHED POTATOES

PERFECT MAKE-AHEAD MASHED POTATOES image

Yield 8 Cups

Number Of Ingredients 9

4 pounds baking potatoes, washed, peeled, cut into cubes
1/2 cup salted or unsalted butter, room temperature, cubed
8 - 12 ounces Neufchatel (low-fat cream cheese), room temperature
3/4 cup (6 ounces) sour cream
1/2 teaspoon ground nutmeg (don't skip, a key ingredient)
Kosher salt to taste
Freshly ground pepper to taste
A pat of salted butter, optional
Fresh thyme for garnish, optional

Steps:

Place potatoes in a large saucepan, barely cover with water, cover and bring to a boil. Reduce heat to maintain a simmer; cook until potatoes are tender, about 20 minutes. Drain and return potatoes to hot pot or a large mixing bowl. Mash til almost smooth. Mix in the butter and cream cheese until light and fluffy. Mix in the sour cream and nutmeg. Season to taste. Transfer to a serving bowl. If using, top with a slice of butter and sprinkle with fresh thyme leaves. Serve immediately. Alternatively, transfer potatoes to a buttered shallow baking dish and sprinkle with fresh thyme leaves. Cover with foil and refrigerate. Return to room temperature, reheat at 300F for about 30 minutes.