CHEESY MASHED POTATO CASSEROLE

CHEESY MASHED POTATO CASSEROLE 5 lb russet potatoes, peeled and cubed 1 [8] oz onion and chive cream cheese, softened 1/2 cup plus 2 Tbsp butter, softened and divided 1 cup half & half, lukewarm 1 1/4 tsp garlic salt black pepper to taste 3 cup shredded sharp white cheddar cheese Butter the bottom and sides of a 7x11-inch casserole dish and set aside. Cook the potatoes in salted water until fork tender. Around 15 minutes. Drain well. Place cooked potatoes in a mixing bowl and use a hand mixer to whip in the cream cheese, ½ cup butter, garlic salt and black pepper. Add the half & half ¼ cup at a time, until you reach the desired consistency. Adjust the amount as needed. Whip until smooth. The potatoes should feel soft and will firm as they chill. Taste and adjust the salt and pepper to your taste. Stir in 2 cup shredded white cheddar cheese by hand. Pour into the buttered casserole dish. Sprinkle with the remaining 1 cup shredded cheese. Dot the top with 2 Tbsp butter. Cover with plastic wrap and chill if making in advance. To prepare: Remove from the fridge and bring to room temperature. Preheat the oven to 350°F. Bake for 40-45 minutes until heated through and the top is golden. NOTES If baking from cold, increase the baking time by 10-15 minutes