The Kitchen

5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
1 tablespoon Kosher salt
1.5 sticks of butter, 1 softened and ½ melted, plus more for greasing
6 ounces cream cheese
1 cup half-and-half, warmed
2 cloves of garlic, zested
½ tablespoon cracked black pepper
1/4 cup fresh minced chives
2 tablespoons fresh parsley, minced

Add the potatoes, 1 tablespoon salt to a large saucepan and cover with water. Bring to a
boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the
potatoes and set aside to dry.

Whip together the cream cheese and 1 stick softened butter in a large bowl with a hand
mixer on medium speed until thoroughly blended, about 2 minutes. Add the still warm
potatoes alternating with the half-and-half. Whip until blended. Add in garlic, pepper
and season with salt to taste.

Pour the potato mixture into greased, 9 x 14 glass baking dish. Refrigerate for up to 2
days. When ready to bake and serve, top with ½ stick melted butter and bake at 350
until bubbly and slightly golden, about 45 minutes. Garnished with minced chives.

Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown,
about 45 minutes. Garnish with the chives and parsley. Keep warm in 200 degree oven
or tent with foil for up to 1-2 hours until ready to serve.