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Creamy Mashed Potatoes

5 lbs. potatoes, peeled & rinsed
3/4 c. butter, softened
8 oz. cream cheese, softened
1/2 c. half & half
salt & pepper to taste

Cut potatoes into about 3" pieces. Fill a stock pot with enough water to cover the potatoes. Bring the water to a simmer and add the potatoes. Boil for 30 minutes, or until a fork can enter the potato without meeting resistence. Drain the potatoes, then put them back in the pot on the burner and reduce the heat to low. Mash the potatoes until completely mashed and most of the steam has escaped.

Add butter, cream cheese, and half & half. Mash the ingredients together until completely combined. Salt and pepper to taste.

If making ahead, spoon into a baking dish and top with additional pats of butter. To reheat, cover with foil and place in a 350° oven for about 30 minutes.

http://thepioneerwomancooks.com/2007/11/delicious_creamy_mashed_potatoes.html