Mashed Potatoes (Make Ahead)
- 5 pounds Russet Potatoes
- 3/4 cups butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Add potatoes to a large pot of salted (I use about ½ t. salt) water. Bring to a boil and cook for 30 to 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes very well in a large colander. Add 1 ½ sticks of butter and mash. Add an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well, taste and add seasoning to taste.
Place in medium-sized buttered baking dish (I always use a 9x13 glass dish). Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
P.S. If you want to make your mashed potatoes healthier (I never do)…you can substitute the half and half with skim milk. You can also use chicken broth instead of milk or half and half. I have been known to mix in a couple cloves of roasted garlic that I’ve mashed up very well, or you can also add cheddar cheese and/or bacon bits.