Whipped Potato Casserole

5 lbs. all-purpose potatoes, peeled and quartered
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half
8 oz. whipped cream cheese with chives
1 tsp. garlic salt
1/4 tsp. ground nutmeg
1 cup sliced almonds
Fresh chives for garnish

1) Heat oven to 350. Coat 13x9x2 glass baking dish with nonstick cooking spray.

2) Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.

3) In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.

4) Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until ightly browned.

5) Let stand 15 minutes before serving. Garnish with chopped chives if desired.

Up to 2 Days Ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for al least 30 minutes. Begin with step 4 and bake until internal temperature registers 140 on an instant-read thermometer.