Creamy Mashed Potatoes

I prepared meals for two families this week. Between my work schedule and other commitments, my time was very limited. I needed a great side and I remembered Pioneer Woman’s overnight mashed potatoes. I made them for Thanksgiving one year and my family fell in love with them. They can be served immediately after baking or they can be held in your fridge for up to three days before cooking. I hope you enjoy every bite! The party don’t stop in the kitchen!

Ingredients:

5 lb. russet or Yukon Gold potatoes

3/4 cup butter, plus more for topping

1 (8-oz.) package cream cheese, softened

1/2 to 3/4 cup half-and-half

1/2 to 1 tsp. Lawry's Seasoned Salt

1/2 to 1 tsp. black pepper

Directions:

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, a 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 the butter, cream cheese, and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry's Seasoned Salt and 1/2 teaspoon of black pepper.

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 into a 350ºF oven to heat until the butter is melted and the potatoes are warmed through.

Tip: 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 350ºF oven for about 20 to 30 minutes or until warmed through.