Creamy Mashed Potatoes

Ingredients

• 5 lbs of Yukon Gold or Russet potatoes

• 1 1/2 stick of soften butter, plus more for baking

• 1 1/2 (8 ounce) package cream cheese, soften

• 1/2 cup half and half

• 1/2 cup cream

• Salt and freshly ground black pepper

• Milk, if needed, for thinning

Directions

1. Preheat the oven to 350 degrees F.

2. Peel potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes

   into a large pot and cover with water. Bring to a boil and cook until tender, 20 to 25 minutes.

3. Drain the potatoes, and return to pan. With the burner on low heat, mash the potatoes with a

   masher; the more steam that’s release the better. Mash for about 5 minutes and turn the

   burner off.

4. Add the butter, cream cheese, half and half, and seasonings. Stir to combine, and if the mixture

   is too thick for your liking, add milk.

5. Pour the mash potatoes into a large casserole pan. Dot the surface with butter and cover with

   foil. Bake for 15 minutes, then remove the foil and cook for another 10 minutes.

6. Let cool and serve or serve hot