• 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.