Delicious, Creamy Mashed Potatoes

from Pioneer Woman Cooks

5 pounds Russet or Yukon Gold Potatoes
1½ sticks butter
8 ounces cream cheese, softened
½ cup half & half (or a little more)
½ to 1 teaspoon Lawry's seasoning salt
½ to 1 teaspoon black pepper

Peel & 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. (Or just cook in a pressure cooker.) 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 the other ingredients.

Turn off the stove and add th butter, cream cheese and half and half. Mash. Next, add seasoning salt and black pepper to taste.

Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and place them in a 350ºF oven and heat until the butter is melted and potatoes are warmed through. (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 350ºF oven for about 20-30 minutes or until warmed through.)