These excellent mashed potatoes can be made up to two days ahead of the big meal. One head of garlic yields between 2 tbsp and 1/4 cup of roasted garlic. Save the egg whites for the pavlova dessert.
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Make-ahead mashed potatoes
3 lbs (1.5 kg) Yukon gold potatoes, peeled and quartered
1 cup deli-style cream cheese
4 egg yolks
1/4 cup butter, softened
2 tbsp mashed roasted garlic
Salt and freshly ground pepper
Place potatoes in a saucepan with cold salted water to cover. Bring to a boil over high heat and boil for 10 to 15 minutes or until potatoes are tender.
Drain and return to pan over low heat to dry off.
Mash potatoes with a masher, put through a food mill or beat with an electric mixer until smooth.
Whisk together cream cheese and egg yolks in a separate bowl. Beat into potatoes. Beat in butter and roasted garlic. Season well with salt and pepper.
Pile into a buttered 11-by-7-inch gratin dish and let cool. Cover with plastic wrap and refrigerate until needed.
To reheat, bake in a 350 F oven for 20 to 25 minutes or until heated through.