Recipe Adapted from “Creamy Mashed Potatoes” by the Pioneer Woman
5 pounds Russet or Yellow Gold Potatoes
12 tablespoons Butter, softened, plus 4 addition tablespoons
One 8-ounce package Cream Cheese
½ to ¾ cup Half-and-Half
½ teaspoon Seasoned Salt
A few pinches Cayenne pepper
Salt, to taste
Freshly ground Black Pepper, to taste
Peel the potatoes and rinse in cold water, then chop into about 1-inch pieces. Add the potatoes to a pot of boiling water and cook for 20 to 30 minutes.
Once the potatoes are easily pierced with a fork, drain them in a large colander. Return the potatoes to the pot and turn the heat to low. Using a potato masher, mash the potatoes over low heat for about 2 minutes, until the all lumps are gone.
Add the butter, cream cheese, and half-and-half, mashing thoroughly to combine. Add the seasonings and stir to combine, adding more seasoning to taste.
Spread the mashed potatoes in a 2-quart baking dish and top with dabs of butter. Cover with foil and bake at 350 degrees for 25 to 30 minutes.
Serve hot with Pot Roast, veggies, and juices.