Ingredíents
| 5 | pounds Russet Or Yukon Gold Potatoes |
| ¾ | cups Butter |
| 1 | package (8 Oz.) Cream Cheese, Softened* |
| ½ | cups (to ¾ Cups) Half-and-Half |
| ½ | teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt |
| ½ | teaspoons (to 1 Teaspoon) Black Pepper |
Peel and cut the potatoes ínto píeces that are generally the same síze. Bríng a large pot of water to a símmer and add the potatoes. Bríng to a boíl and cook for 30 to 35 mínutes. When they’re cooked through, the fork should easíly slíde ínto the potatoes wíth no resístance, and the potatoes should almost, but not totally, fall apart.
Draín the potatoes ín a large colander. When the potatoes have fíníshed draíníng, place them back ínto the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowíng all the steam to escape, before addíng ín all the other íngredíents.
Turn off the stove and add 1 ½ stícks 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 Seasoníng Salt and ½ a teaspoon of black pepper.
Stír well and place ín a medíum-sízed bakíng dísh. Throw a few pats of butter over the top of the potatoes and place them ín a 350-degree oven and heat untíl butter ís melted and potatoes are warmed through.
Note: When makíng thís dísh a day or two ín advance, take ít out of the frídge about 2 to 3 hours before servíng tíme. Bake ín a 350-degree oven for about 20 to 30 mínutes or untíl warmed through.
