Pioneer Woman’s Creamy Mashed Potatoes

5 lbs Youkon Gold Potatoes

12 T butter (1 1/2 sticks) softened; 1/2 stick of butter (optional)

8 oz package of cream cheese

1/2 to 3/4 cup half and half

1/2 tsp seasoned salt

Salt to Taste

Pepper to taste

 

Bring a large pot of water to boil.  Peel the potatoes and rinse in cold water then chop them in halves and/or fourths.  This helps them cook more quickly and evenly.  Add the potatoes to the pot, increase the heat to high and bring to a full boil.  Cook for 20-30 minutes.  They are ready when they can easily be stabbed with a fork.  Drain potatoes.

 

Return the potatoes to the pot and turn the heat on low.  With a potato masher, mash the potatoes over low heat to allow much of the steam to escape.  Mash until all lumps are gone.  Add the butter, feel really guilty.  Add the cream cheese, feel even more guilty.  Add the half and half and stir together.  Add the seasonings, taste and add more if needed…do not under-season! 

 

Spread potatoes into a baking dish evening out the surface with a knife or spatula.  Dot the top of the potatoes with remaining butter if you feel it isn’t fattening enough.  Preheat the oven to 350 degrees.  Cover the potatoes with foil and bake for 25-30 minutes, until warmed through.