Make this dish a day ahead of your event. Serves 8.

3 lbs. Yukon Gold potatoes, peeled and cut into chunks
6 cloves garlic, peeled
¾ cup Longmont Dairy Milk
½ cup Longmont Dairy Half and Half
½ cup of Country Cream Butter at room temperature
1 dash salt and pepper

Place peeled potatoes and garlic into a sauce pan and fill with enough cold water to cover all potatoes. Boil partially covered for 25 minutes, or until easily pierced with a knife. Drain completely. Mash potatoes and garlic, in the pan, until free of lumps.

Heat the remaining ingredients, over low heat, stirring occasionally, until butter melts. Reserve ¼ C of mixture. Add the larger portion of milk mixture, in small amounts, to the potatoes, stirring after each addition until light and fluffy (amount needed depends on type of potato used).

Grease a 2 quart casserole and spoon in potatoes. Cover potatoes and reserved liquid. Refrigerate up to 24 hours.1 hour before serving, heat oven to 350° F. Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot. Stir before serving.