The wonderful thing about these mashed potatoes is that they can be made ahead of time and then warmed in the oven when you are ready.
5 lb Yukon gold potatoes
1 Pack of cream cheese softened
½ to ¾ cup of half-and-half
1/2tsp to 1 tsp of Lawry’s seasoned Salt
1/2tsp to 1 tsp of black pepper
- Peel and cut the potatoes into pieces of 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 cooked a 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 and drain the water. 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.