2poundscream cheesesoftened to room temperature and divided
2poundunsalted buttersoftened to room temperature and divided
2cupwhole milkwarmed and divided
4cupsheavy creamwarmed and divided
Kosher salt and white pepperto taste
½poundunsalted buttercold
Instructions
Peel and cut potatoes into uniform chunks approximately 1 inch square. Keep peeled potatoes in water to prevent them from turning brown. Drain, Rinse, and divide potatoes into large pots, filled with enough water to cover potatoes by at least four inches. Salt water.
Bring the potatoes to a boil, reduce heat slightly and simmer for about 20 minutes or until a fork pierces easily. Turn off the burner, drain the potatoes, put back into the hot pot to pull excess moisture out of the potatoes.
Divide the cream cheese, butter, heavy cream, and milk, by the number of pots used. Chop the butter and cream cheese into small pieces and reserve. Warm milk/cream mixture to a simmer and reserve.
Working one pot at a time, add potatoes to the bowl of a large stand mixer. Put cream cheese and butter on top. Turn mixer on low and process until the butter and cream cheese are blended in. Add the hot cream/ milk mixture to the potatoes and gradually turn the speed up to whip the potatoes. When the potatoes are creamy, check seasonings and add any additional salt and white pepper as needed. Transfer to a hotel pan.
Process the second, third, and fourth pot of potatoes in the same exact manner.
Refrigerate.
When ready to reheat the potatoes, remove from the refrigerator and allow to come to room temperature - about an hour. Bake in preheated 350*F oven for 45 minutes, stirring every ten minutes or so to keep sides from burning. Add cold butter to top and serve.