Creamy Mashed Potatoes

From The Pioneer Woman Cooks.

5 lbs. russet or Yukon gold potatoes
3/4 C. butter (1-1/2 sticks)
1 pkg. (8 oz.) cream cheese, softened
1/2 C. (to 3/4 C.) half-and-half
1/2 tsp. (to 1 tsp.) Lawry's seasoned salt
1/2 tsp. (to 1 tsp.) black pepper

Peel and cut 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 the potatoes are cooked through, a 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 the butter, cream cheese, and half-and-half. Mash, mash, mash! Add the seasoned salt and 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 350-degree oven and heat until the butter is melted and potatoes are warmed through.

When making the dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes, or until warmed through.

Notes: I used Yukon gold potatoes and light cream cheese. Yum! Also, I halved the recipe and it turned out great.