Creamy Make-Ahead Mashed Potatoes

Don't be scared off by the amount of fat in these. This helps them from becoming "stiff" while they wait around in the fridge.
This recipe is from Pioneer Woman, Ree Drummond.

This is a double recipe that works well for a crowd of 20, with a little leftover for Rachel.
I made this in 2 seperate batches, 5 lbs of potatoes in each pan, at the same time.

10 lbs Russet Potatoes, peeled and cut into pieces
3 cubes Butter
16 oz (2 C) Cream Cheese
1 - 1 1/2 C Half & Half
2 tsp Salt
1 1/2 tsp Pepper

Peel and cut potatoes into chunks. The smaller the chunks, the faster they'll cook.
Add the potato chunks to a big pot of hot water. Cook 30-40 minutes, until tender.

Drain potatoes and return to the hot pan. Mash potatoes over low heat, allowing all the steam to escape before adding the other ingredients.
Turn off the stove and add the butter, cut into chunks; the cream cheese and about 1/2 of the half & half. Mash well, adding half & half as needed. Add salt and pepper to taste.
Stir well and put in 2 medium sized baking dishes (2.5 L corningware). Top with pats of butter.
Cover and chill if you'd like to save it for another day.
Take out of fridge about 3 hours before serving time.
Bake at 350 degrees for at least an hour.