Step 1

Peel and cut potatoes into pieces that are about equal size.

Step 2

Bring a large pot of water to a simmer and mix in the potatoes.

Step 3

Bring to a boil and cook for approximately 30 minutes.

Step 4

When they’re cooked all the way through, the fork should readily slide into the potatoes with no resistance... without potatoes falling apart.

Step 5

Drain the potatoes in a colander.

Step 6

When they have finished draining, put them back into the dry pot and place pot on the stove.

Step 7

Mash the potatoes over low heat, permitting all the steam to escape, before adding in all the other ingredients.

Step 8

Turn off the stove and add 1.5 sticks of butter... an 8-ounce package of cream cheese... and about .5 cup of half-and-half.

Step 9

Mash away!

Step 10

Add about .5 teaspoon of Lawry’s Seasoning Salt and .5 teaspoon of black pepper.

Step 11

Stir very well and place in a medium-sized baking dish.

Step 12

Toss a few pats of butter over the top of the potatoes and place them in a 350-degree oven.

Step 13

Heat until butter is melted and potatoes are warmed through.