Creamy Mashed Potatoes
- 5 lb. russet or yukon gold potatoes
- 3/4 cup butter
- 1 (8 oz.) package cream cheese, softened
- 1/2 to 3/4 cups half-and-half
- 1/2 to 1 tsp. Lawry's seasoned salt
- 1/2 to 1 tsp. black pepper
Preheat oven to 350 degrees.
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the [potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1-1/2 sticks of butter, the cream cheese, and about -1/2 cup of half-and-half. Mask all ingredients together. Next, add about 1/2 tsp. of Lawry's seasoning and black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in the oven and heat until butter is melted and potatoes are warmed through.