5 pounds Yukon Gold Potatoes, peeled & quartered
1/2 cup (1 stick) butter, softened
1 1/4 cups Half & Half
1 (8 oz.) tub whipped cream cheese (with Chives optional)
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds (can omit if tree nut allergy)
Fresh chives for garnish (optional)

1. Heat oven to 350°F. Coat 13x9-inch glass baking dish with nonstick cooking spray.

2. Place potatoes in large pot with enough water to cover. Lightly salt and bring to a boil. Lower to a simmer and cook 15-20 minutes or until fork tender. Drain.

3. In a large bowl, mash potatoes with hand mixer. Add butter, half & half, cream cheese, garlic salt and nutmeg. Using mixer, beat potatoes on medium-high until very smooth. Spoon into prepared dish.

4. Bake at 350°F, uncovered, for 30 minutes. If desired, sprinkle sliced almonds over casserole, bake an additional 15 minutes, uncovered, until lightly browned.

5. Let stand 15 minutes before serving. Garish with fresh chopped chives, if desired.

Submitted by: CrazyBZ