Rib Eye Steak and Creamy Mashed Potatoes

Author Leigh Anne Wilkes


  • 5 pounds Russet Or Yukon Gold Potatoes
  • ¾ C Butter
  • 1 package 8 Oz. Cream Cheese, Softened
  • ½ to 3/4 C Half-and-Half
  • ½ tsp to 1 tsp Lawry's Seasoned Salt
  • ½ tsp to 1 tsp Black Pepper


  • 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