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, 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 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half
Mash, mash, mash!
Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a 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 in a 350-degree oven and heat until butter is melted and potatoes are warmed through
Note: 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 350-degree oven for about 20 to 30 minutes or until warmed through