Pioneer Woman's Mashed Potatoes

From Pioneer Woman

• 5 pounds Russet Or Yukon Gold Potatoes
• 1/2 cup - 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 cups) Half-and-Half
• ½ tsp (to 1 tsp) Lawry's Seasoned Salt
• ½ tsp (to 1 tsp) Black Pepper

Preparation Instructions:

(For best results, see Pioneer Woman link above and follow her exact instructions.)

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're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

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.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

For the gravy I used the drippings from the pan and added about a cup of rue. I brought it to a soft boil stirring continually and added s & p to taste!

(Note to self: I could not make this gravy work so we didn't use any gravy and it was still delicious.)