• 5 lbs. yukon gold potatoes, peeled and quartered
• 3/4 cup unsalted butter
• 1 (8 oz.) pkg. cream cheese, softened (you can use low-fat)
• 1/2  cup half-and-half (or you can use milk)
• 1/2 tsp. seasoned black pepper
• 1/4 to 1/2 tsp. salt
• you could add some cheddar cheese (optional)

Add the potato pieces to a large pot of water and bring to a boil.  Simmer and cook for about 20 minutes; test with a sharp knife.

Drain in a colander and then put the potato pieces back into the dry pot.  Put back on the stove and mash the potatoes over low heat.  Once the steam has stopped add the rest of the ingredients and mash really well.

Spread the potatoes in a 11×11-inch baking dish.  Cover, and store in refrigerator for up to 2 days.  Remove from the refrigerator  3 hours prior to baking.  Bake in a 350°F oven for 30 minutes or until heated through.

Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/11/25/baked-mashed-potatoes/