- 1
- 60 mins
- 90 mins
Ingredients
- 5 lbs potatoes, Russet or 5 lbs yukon gold potatoes
- 3/4 cup butter, softened (or more)
- 8 ounces cream cheese, softened
- 1/2-3/4 cup half-and-half
- 1/2-1 teaspoon seasoning salt
- 1/2-1 teaspoon black pepper
- 1/4 cup butter (optional)
Preparation
Step 1
1 Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
2 Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed.
3 Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. Cover the dish.
4 At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed.