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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 30-35 minutes. When they are
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 1/2 sticks of butter,
an 8 oz. pkg. of cream cheese and about 1/2 cup of
half and half. Mash, Mash, mash! Next, add about
1/2 tsp. of Lawry's Seasoning Salt and 1/2 a tsp.
of black pepper.
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