5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
1½ cups half-and-half
4 ounces cream cheese, softened
4 ounces shredded Gruyère cheese
¼ cup plus 3 tablespoons salted butter, cut into ½-inch pieces and divided
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
Garnish: fresh rosemary
Instructions
Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 15 minutes; drain.
In a large bowl, mash potatoes with a potato masher until coarsely mashed. Stir in half-and-half, cream cheese, Gruyère, ¼ cup butter, salt, and pepper until well combined. Pour into prepared pan.
Bake until hot and bubbly and edges are golden brown, 35 to 40 minutes. Dot with remaining 3 tablespoons butter before serving. Garnish with rosemary, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/mashed-potato-bake-recipe/