Step 1

Grease a 13 x 9 baking dish with butter. Set aside.

Step 2

Place potatoes in a 6 quart Dutch oven or large pot and cover with cold water. Bring to a gentle boil and cook (uncovered) until fork-tender (but not falling apart), about 13 to 16 minutes.

Step 3

Drain potatoes in a colander and return to pot. Mash potatoes (using a potato masher) with cubed cream cheese until combined.

Step 4

Add sour cream, onion powder, garlic powder, salt and pepper. Mash until combined. Season with additional salt, pepper, garlic powder and/or onion powder, if desired and mash (or stir) again to combine.

Step 5

Transfer to prepared baking dish and spread evenly.

Step 6

Allow potatoes to cool to room temperature. Cover tightly with foil and refrigerate overnight (or up to 2 days).

Step 7

When ready to bake, remove from refrigerator 30 minutes prior to baking.

Step 8

Preheat your oven to 350 degrees F. Bake (covered with foil) for 50 minutes.

Step 9

Carefully remove foil and bake an additional 5 to 10 minutes, or until heated through.

Step 10

Top as evenly as possible with melted butter and chopped fresh chives (or parsley) when serving.