It's a revelation! Mashed potatoes you can make ahead of time that don't turn mealy, starchy, and unappetizing upon reheating.
I knew I needed plenty of mashed potatoes for our family dinner, but also knew I'd have a full stove (which we most definitely did!). My grandma made some awesome mashed potatoes on Sunday, and we popped these in the oven while we were doing all the other prep. I really really loved the flavor of these taters. You'd never guess there was cream cheese in them, so don't shy away if you don't like cream cheese. You can make these up to two days ahead of time, cover and refrigerate, and reheat--how awesome is that???
I didn't get a slathered-in-gravy picture, but believe me, they were great even plain!
(click on recipe title for link to PW's recipe)
I followed her recipe with these special notes--
I used half Yukon Gold potatoes and half Russet potatoes. I also only used 5 oz of cream cheese and added in about five cloves of roasted garlic. I didn't use any seasoned salt--just plain salt and pepper.