Make Ahead Mashed Potatoes With Cream Cheese. Drain potatoes into a colander and return them to the hot pot. Peel and cube the potatoes then submerge them in cold water up to 24 hours in advance keep them cold in the refrigerator.
Meanwhile in medium bowl beat cream cheese cheddar cheese and parmesan cheese with elecric. Add the potatoes to a large pot of salted water. Add butter cream cheese 12 cup milk or half and half kosher salt and pepper.
Sprinkle with any other herbs spices or seasonings you like.
Add the cream cheese and sour cream and mix well. Turn off the stove and add 1 ½ sticks of butter an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash the potatoes over low heat allowing all the steam to escape before adding in all the other ingredients. Peel and cube the potatoes then submerge them in cold water up to 24 hours in advance keep them cold in the refrigerator.