Make-Ahead Mashed Potatoes

This is my adaptation of The Pioneer Woman’s mashed potatoes. It’s important to make recipes your own. God forbid, but you could even use low- or no-fat cream cheese if you must, and/or decrease the butter and/or half and half. But again, we do NOT eat these regularly and it's Thanksgiving, people! Truly the best thing about these is that they can be made a day or two ahead and reheated.

5 pounds Russet or Yukon Gold potatoes

3/4 cups butter, divided

1 package (8 ounces) cream cheese, softened

1/2 cup (to 3/4 cups) half-and-half

1/2 teaspoon (or more to taste) seasoned salt—I use Tony Chachere’s

1/2 teaspoon (or more to taste) black pepper

Peel and cut the potatoes into about 1-inch pieces. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes, until potatoes are cooked through (test with a fork).

Drain the potatoes and return them to the same pot. Mash the potatoes over low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, the cream cheese, about ½ cup of half-and-half, seasoned salt, and black pepper. Continue mashing to mix well. (Add more half-and-half if the potatoes are too dry.)

Place in a medium-sized baking dish. Place the remaining butter in pats on top of the potatoes. If making ahead, cover and refrigerate for up to two days. If the dish has been refrigerated, allow it to come to room temperature before heating.

To heat, place in a 350-degree oven and heat until butter is melted and potatoes are warmed through.