Creamy Mashed Potatoes

This is another favorite mashed potato recipe of mine and it’s one you can make a day ahead of time.  From The Pioneer Woman Cooks.

5 lbs Russet or Yukon Gold potatoes

1 ½ sticks (3/4 cup) butter

1 8-oz pkg (softened) Philadelphia Cream Cheese

½ to ¾ cup Half & Half (optional)

½ to 1 tsp. Lawry’s seasoning salt

½ to 1 tsp. 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 30-35 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, 1 8-ounce package of cream cheese and about 1/2 Cup of Half & Half. Mash, mash, mash! Next, add about 1/2 tsp. of Lawry’s Seasoning Salt and 1/2 a tsp. of black pepper.

Stir well and place in a medium sized baking dish and to top it off with, you guessed it, butter! Throw a few pats of butter over the top of the potatoes and place them in a 350° 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 2-3 hours before serving time. Bake in a 350° oven for about 20-30 minutes or until warmed through.)

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