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More of a rustic mash, as I don’t peel the potatoes. Or agonize over excessive mashing, either. These are great as a side with any meal involving gravy. You’ll do:<\/strong> 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.<\/p>\n 3) Turn off the stove and add 1 \u00bd sticks of butter, an 8-ounce package of cream cheese and about \u00bd cup of half-and-half. Mash, and stir to combine. Add about \u00bd teaspoon of Lawry\u2019s Seasoning Salt and \u00bd a teaspoon of black pepper.<\/p>\n 4)Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. <\/p>\n 5) Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through. <\/p>\n 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. <\/p>\n","protected":false},"excerpt":{"rendered":"
\nYou’ll need:<\/strong>
\n\u2022\t5 pounds Red Or Yukon Gold Potatoes
\n\u2022\t3\/4 cups Butter
\n\u2022\t1 package (8 Oz.) Cream Cheese, Softened
\n\u2022\t1\/2 cup (to 3\/4 Cups) Half-and-Half
\n\u2022\t1\/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt (or Sea Salt, cook’s choice)
\n\u2022\t1\/2 teaspoon (to 1 Teaspoon) Black Pepper<\/p>\n
\n1) 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\u2019re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.<\/p>\n