Description

Do you want the best mashed potatoes ever? Then you need to make these. Cream cheese, Half-and-Half and Lawry's Seasoned Salt make them special. If you want to make them ahead of time, you can pull them out of the fridge in advance then pop them in the ov

Ingredients

• 5 lb. Russet or Yukon Gold Potatoes
• 3/4 c. butter
• 1 - 8 oz. pkg. cream cheese, softened
• 1/2 to 3/4 c. Half-and-Half
• 1/2 to 1 t. Lawry's Seasoned Salt
• 1/2 to 1 t. black pepper

Steps

1. Peel and cut potatoes into pieces that are flat and the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil, cook for 30 to 35 minutes. When cooked through, the fork should easily slide into the potatoes.
2. Drain potatoes. When potatoes have finished draining, place them back into the dry pot and place the pot back on the stove. Mash the potatoes over low heat, allowing all steam to escape, before adding in the other ingredients.
3. Preheat oven to 350 degrees.