Mashed potatoes are quintessential to a great holiday meal. Cream cheese is added here, so the dish can be made ahead of time and simply reheated before sitting down. Time-savers like this make a big difference on the big day!
2 lbs PICCOLO POTATOES, or your favourite LPC variety
1/4 cup butter, melted
1/4 cup buttermilk
1/4 cup cream cheese
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
Place the potatoes in a pot, cover with cold water and bring to a boil. Add a pinch of salt, turn the heat down to simmer and cook for 15 minutes or until the potatoes are fork tender. Drain well.
Put the paddle attachment on your stand mixer. Add the potatoes and mash on low speed for one minute. Turn the speed up to medium and beat for one minute, or until potatoes are fluffy and without lumps. Adjust the speed to low and add the butter, buttermilk and cream cheese. Beat on low speed until well combined. Season with salt and better and add a splash more buttermilk if needed.
Place the potatoes in a casserole dish and refrigerate until needed. To reheat, bake in a 350ºF (175ºC) oven for about 30 minutes or microwave.