This recipe is from Pioneer Woman. Absolutely the best mashed potatoes EVAH!!!
5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 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 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
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.