Creamy Mashed Potatoes

Ingredients

• Boiled potato

  boiled, cooked in skin, flesh, unsalted

  17 potato or 2.31kg

• Butter

  salted

  ¾ cup or 170g

• Cream cheese

  8 oz or 227g

• Half-and-half

  ½ cup or 121g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ½ tsp or 1g

Directions

1. 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.
2. 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.
3. 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.
4. Note: When making this 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.