Step 1

Peel and chop potatoes into 1-inch chunks.

Step 2

Place in a pot and cover with cold water by 1 inch. Bring to a boil and let boil until easily pierced with a butter knife, 15-20 minutes.

Step 3

Drain potatoes and transfer to a large bowl.

Step 4

Add cream cheese, sour cream, butter, milk, garlic powder, and blend with a hand mixer on medium speed until smooth and fluffy. (But do not over-mix.)

Step 5

Season with salt and pepper to taste and mix once more. Transfer potatoes to a 9x13-inch baking dish that's been greased with butter or nonstick spray.

Step 6

At this point, you can cover the dish with foil and chill until you're ready to use, up to 2 days. Let stand at room temperature 30 minutes before baking.

Step 7

When ready to bake, preheat oven at 325°F and bake potatoes until warmed through and slightly golden on top about 50 minutes. Enjoy!