5poundsrusset potatoes, about 6 bakerspeeled and cut into 6-8 pieces each
1stickbutter (1/2) cup, plus 2 Tbl. for top of casseroleroom temperature
8ouncescream cheeseroom temperature
salt & pepper to taste
Place peeled & cut potatoes into a large pot of cold water. Add thyme, garlic, bay leaf and salt. Bring to a boil over high heat, then reduce heat to medium-high and continue cooking until just *fork tender.*fork tender is when you can insert a fork easily into a potato and lift it slightly out of the water before it falls off fork.
Once potatoes are fork tender, drain and return to cooking pot to continue to dry. Using a potato masher or potato ricer mash potatoes.
Add butter, cream cheese, sour cream and milk and continue to mash until smooth and creamy. Season with salt & pepper to taste. Transfer potatoes to a 9x13 casserole dish. Cover and refrigerate for up to 2 days.
Oven Reheating Method
Remove casserole from refrigerator and allow to rest while oven is preheating. Preheat oven to 350° F. Bake casserole uncovered for about 45 minutes, until top is lightly golden brown and potatoes are hot. Tent with aluminum foil during cooking if browning too quickly.
Microwave Reheating Method
Uncover casserole and microwave on high for one minute intervals. Stir after each additional minute, until potatoes are hot.