The Pioneer Woman's Creamy Mashed Potatoes

I discovered this recipe from this website here http://thepioneerwoman.com.  It's the mashed potatoes that I make every year now for Thanksgiving.  I love that I can make them the day before and just bake them an hour or so before dinner.  It's a huge time saver.    

Creamy Mashed Potatoes

5 pounds Russet or Yukon Gold Potatoes

3/4 cups butter

1 pkg (8oz) cream cheese, softened

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

1/2 tsp to 1 tsp Lawry's season salt (*I find that I use significantly more than this.  I just keep adding to it until I get the flavor where I want it)

1/2 tsp to 1 tsp of black pepper (or more depending on your taste)

Peel and cut potatoes into same size pieces.  Bring a large pot of water to a simmer and add the potatoes.  Bring to a boil and cook for 30-35 minutes, until potatoes are fork tender.  Drain the potatoes in a large colander and transfer them back into the large pot.  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 in the butter, softened cream cheese, about 1/2 cup of half and half (you can always add more if you need it), and the lawry's seasoning and pepper to taste.  Stir well and place in a medium sized baking dish.  Put a few pats of butter on the top and bake them in a 350 degree oven until the butter is melted and potatoes are warmed through.  

*When making this a day or 2 ahead of time (which I am usually doing), take it out of the fridge about 2-3 hours before baking and let it come to room temperature a little.  Bake in a 350 degree oven for 30-45 minutes or until warmed through.