Creamy Mashed Potatoes

I love potatoes.  A lot.  I usually like to make my favorite  Red Garlic Mashed Potatoes, but this was a a great recipe to try.  The potatoes came out so smooth and creamy.  They were literally perfect in everyway and my family definitely enjoyed them.  If you're only cooking for a few people, I would definitely cut this recipe in half.  With 5 lbs of potatoes, we'll have mashed potatoes coming out of our ears for weeks!

Source:  The Pioneer Woman

Ingredients:

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cup (to 3/4 Cups) Half-and-Half
½ teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoon (to 1 Teaspoon) Black Pepper


Directions:

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 to 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 ½ sticks of butter, 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 and place in a medium-sized baking 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.