Whipped-Potato Casserole

5 pounds all purpose potatoes, peeled and quartered
½ cup (1 stick) unsalted butter, softened
1 & 1/4 cups half-and-half
1 tub ( 8 ounces) whipped cream cheese with chives ( or 1 tub plain mixed with 2 tablespoons chopped fresh chives) ( or 1 tub plain mixed with 2 tablespoons chopped fresh chives)
1 teaspoon garlic salt
¼ teaspoon ground nutmeg
1 cup sliced almonds
Fresh chives for garnish, optional

1. Heat oven to 350. Coat 13 x 9 x 2inch 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 a 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 dish.

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

5. Let stand 15 minutes before serving. Garnish with chopped chives, if desired.Do ahead: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. When ready to serve, unwrap and allow to stand at room temperature registers 140 on an instant -read thermometer.