Make-Ahead Mashed Potatoes

Ingredients:

5 pounds Russet Potatoes (peeled)

1 package (8 Ounce) Cream Cheese, Softened

1 stick Butter, Softened

1/2 cup Heavy Cream

1 teaspoon Seasoned Salt (I used Nature's Seasoning)

Salt And Pepper, to taste

Directions:

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, cook the potatoes for 2 to 3 minutes to release as much steam as possible.
Remove potatoes to Kitchenaid, add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.