Recipe
Ingredients
5lb Russet potatoes
¾ cup Butter
½ Sour Cream OR Cream Cheese
½ cup Half and Half
1 tsp Lawry’s Seasoned Salt
1 tsp black pepper
Directions
1) Peel and cut potatoes into large cubes. Rinse and place in stockpot.
2) Cover the potatoes with water 1 inch past the tops of the potatoes. Add a dash of salt.
3) Bring to a boil for 30 min. Check for doneness, a fork should easily slide into the potato
4) Drain the potatoes and place them back into the stockpot.
5) Mash with a potato masher allowing all the steam to escape.
6) Mix in butter, cream cheese, half and half, and seasonings.