This recipe came from my Pioneer Woman Cooks Cookbook.
PW's Creamy Mashed Potatoes pg. 146
5 pounds Russet Or Yukon Gold Potatoes
12 tablespoons Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half (I used Heavy Cream because that's all I had on hand)
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
Salt to taste
Black Pepper to taste
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 black pepper.
Note: I made half of this recipe. Let's face it, 5 pounds of potatoes is ALOT of potatoes for two people! I also used Heavy Cream instead of half and half because that's what I had on hand. These mashed potatoes were delicious! I made them to go along with PW's Perfect Pot Roast! (recipe coming next week!)