Ingredients
The following ingredients have 10 Servings
- 5 pounds russet potatoes
- 3/4 cups Butter
- 1 8 oz package cream cheese (softened)
- 3/4 cups half & half
- 1 tablespoon garlic powder (or more if you like it really garlic-y)
- 3/4 teaspoon - 1 teaspoon Seasoning Salt
- 1/2 teaspoon - 1 teaspoon Black Pepper
Instruction
- Peel & cut the potatoes into chunks, roughly about the same size. Rinse your potatoes & place in a large pot. Cover with hot water by a couple inches. Bring to a boil and cook for about 20-30 minutes, until fork tender but not falling apart.
- Drain the potatoes in a large colander. Place the drained potatoes back into the pot & place the pot on the stove. Mash the potatoes over low heat with a potato masher, allowing all the steam to escape.
- Turn off the stove and add 1 ½ sticks of butter, the cream cheese, and the half-and-half. Mash it all up to mix. Stir in the garlic powder. Season to taste with seasoning salt (I like Lawry's) & black pepper.
- Mix the potatoes well & place in a medium to large sized baking dish. Dot the top with a few pats of butter and place them in an oven preheated to 350 degrees and heat until butter is melted and potatoes are warmed through.
- 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 30 minutes or until warmed through.
