Make Ahead Mashed Potatoes For A Crowd - cooking recipe

Ingredients

10 lbs russet potatoes
1 lb butter, divided
500 g cream cheese
750 ml sour cream
1 bunch chives (optional garnish) or 1 bunch green onion, chopped (optional garnish)

Preparation

Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
Chop green onions, and refrigerate in a ziplock bag till serving time.
Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
Once it's all mixed, load it into your crockpot and whack it into the fridge.
On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.