Make Ahead Cream Cheese Mashed Potatoes

This recipe makes 8-10 generous servings.  I made this one day ahead of Thanksgiving.  Next time I will add sliced green onions and cheddar cheese for flavor.  Also, this casserole will expand so only fill casserole 2/3rds to the rim.  Cook covered in the beginning. Remove the foil the last 15 minutes or so.

4 1/2 pounds russet potatoes, peeled and halved lengthwise

1/2 cup cream cheese, at room temperature

1 egg yolk

3/4 c. milk

salt & pepper

1 c. butter, cut into chunks 

1. Place potato halves into a large pot of salted water, bring to a boil and reduce heat to medium-low.  Cook until tender, about 15 minutes.  Drain thoroughly.
2. Preheat oven to 425 degrees.
3. Whisk cream cheese in a mixing bowl until smooth.
4. Stir egg yolk and milk into the cream cheese, whisking until smooth.  
5. Season with salt and pepper.
6. Using a ricer press the potatoes into a large bowl.  Add the cubed butter immediately to melt.
7. Stir the cream cheese mixture into the mashed potatoes.
8. Spread mashed potatoes into a 9x13-inch baking dish.
9. Bake until the potatoes are heated through about 20 minutes.  For a brown top, smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.