2 lbs of russet potatoes, peeled and cut into cubes
3 tablespoons unsalted butter, cubed
½ cup half and half
4 ounces cream cheese, cubed
1 teaspoon Lawry’s seasoned salt
Pepper for seasoning
To the potatoes, add the butter, half and half, and cream cheese. Use a hand mixer or potato masher to mix together until smooth or desired consistency. Season with Lawry’s salt and pepper to taste.