For the Potatoes:
5 pounds Yukon Gold Potatoes
¾ cup (1½ sticks) unsalted butter, softened; divided
1 (8 ounce) package cream cheese, softened
½ cup Half-and-Half or whole milk
½-1 teaspoon salt or Lawry’s Seasoned Salt, per taste
½ teaspoon freshly ground black pepper
½ teaspoon dried chives, optional
For the Alternate topping:
¼ cup (4 tablespoons) butter, softened
¾ cup bread crumbs
½ cup grated Parmesan cheese


For the Potatoes:
Preheat oven to 375°F and spray a 2 quart casserole with cooking spray.
Peel potatoes, remove eyes, and cut into 3” cubes. Steam (or boil) the potatoes just until fork tender, but not falling apart. Remove from heat. Drain the water and place potatoes in the saucepan; mash potatoes one minute over LOW-MED heat to remove the excess moisture/steam from the potatoes. Remove potatoes from heat.
If the saucepan is large enough, leave the potatoes in the pan, and add ½ cup butter, cream cheese, whole milk and seasonings. (If the saucepan is too small, place the potatoes in a large mixing bowl to mash.) Mash the potatoes until they are light and fluffy. Season to taste.
Spoon potatoes into the casserole dish and bake immediately, or cover and refrigerate up to 48 hours.
When ready to bake, heat oven to 375°F.
Cut the remaining ¼ cup butter into smaller pieces and scatter them around the top. (*See below for an alternate topping.)
Bake, uncovered, for 40-45 minutes or until potatoes are hot.
For the Alternate topping:
In a small bowl, combine 4 tablespoons softened butter, breadcrumbs and Parmesan cheese. Mix together until coarse crumbs form. Crumbs can be kept in an airtight container in the fridge up to 3 days. Don’t add the butter crumb topping until ready to bake the potatoes.
Note: This dish can be made up to two days in advance. If making the potatoes ahead, remove them from the fridge 2-3 hours before cooking. Add an additional 10-15 minutes to the baking time.

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