Mashed Potatoes

5    pounds Yukon Gold Potatoes (can use Russets or Reds), washed
4    oz. cream cheese
4    oz. butter
1    cup whole milk
¼    cup heavy cream
1    egg, beaten
roasted garlic (optional)
salt and pepper, to taste

How to make it :

Cook the potatoes, in salted water, until fork tender-- about 20 minutes.
Drain.
If you have a food mill (or potato ricer) mill the potatoes into the same pot that you cooked the potatoes.  Otherwise, mash the potatoes until they are broken down into chunks.
Add the cream cheese and butter.
Add about 6 cloves of roasted garlic, if using.
Add whole milk, in 1/2 cup increments and stir the milled/riced potatoes until almost creamy. Otherwise, mash them by hand 

Add the beaten egg and stir.
Add between 1/4 and 1/2 cup heavy cream.
Stir until the potatoes have a creamy and silky texture, but not watery.
Either butter, or spray an oven-proof dish with non-stick spray.  Store in the refrigerator (or freezer) 3-4 days in advance.
To serve, bake at 350F for 20-30 minutes, depending on how hot your oven runs.  I like to add a few dots of butter, before baking. Stir and then serve.
Likewise, the potatoes can be placed into a slow cooker and heated on low for 2-3 hours.