Try these mashed potatoes out next time you are planning to pull something out of the freezer; make them earlier in the day or the day before and they can reheat when the frozen entree is also in the oven. These are especially nice for Sunday lunch or sometime when you have company over and won't have much last minute time to fool with regular mashed potatoes.
Recipe from a family cookbook (my hubby's family)
3-4 pounds potatoes, cooked and smashed/mashed (I didn't peel mine, either)
8 ounces cream cheese
1/4 c. half and half (or milk and cream)
1 stick butter
salt and pepper to taste
Beat butter, milk, and cheese into warm mashed potatoes (I did this by hand with a potato masher). Put in greased 2-quart casserole dish. Refrigerate until needed. To bake, put in a few pats of butter on top if desired, sprinkle with paprika, and bake at 350 degrees until bubbly hot (can also be reheated in microwave).