Creamy Mashed Potatoes

Creamy Mashed Potatoes

5 pounds of Russet or Yukon Gold potatoes

¾ cups butter

1 pkg (8oz) cream cheese, softened

½ cups half and half

½ tsp Lawry’s seasoned salt

½ teaspoon 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.

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, cream cheese, and half and half. Mash and then add ½

tsp of Lawry’s Seasoning salt and ½ tsp 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 35o degree oven and

heat until butter is melted and potatoes are warmed through.

-Rachel Freeman