5poundsYukon Gold potatoeshalves and quarter the large ones, peeled (optional), rough parts removed
1cupunsalted butter room temperature, 2 sticks. divided, cut 1 stick into pats of butter
3/4cuphalf and half(you can substitute the same amount heavy cream or a combination of both)
8ouncesregular cream cheese1 block cream cheese. room temperature
1tablespoonKosher salt for salting the water for boiling the potatoes, plus more for seasoning and serving
1/2teaspoonfresh ground black pepper1/2-1 tsp. amount to taste
1/2 teaspoonseasoning mix1/2-1 tsp. like Lawry’s Seasoning Salt, season all, you could do Italian seasoning, amount to taste
1cupturkey gravyBrown or turkey gravy- for topping/serving, optional
Fill a Dutch oven or large soup pot with water, add 1 tablespoon salt, add the prepared potatoes. Place on the stove top over high heat, bring to a boil and then reduce to a simmer, cooking for a total of 30 minutes or until the potatoes are fork tender.
Drain the potatoes in a colander, allow them to steam for a few moments and then return them to the pot.
Add 1/2 cup (1 stick) of unsalted butter and the 8 ounce block of regular cream cheese.
Using a handheld electric mixer, combine the butter, cream cheese and cooked potatoes.
Pour in the half and half, sprinkle in the seasoning mix and pepper and combine. Adjust flavors to taste.
At this point you can top with the pats of butter, optional gravy, more salt and pepper to taste if you are serving right in the Dutch oven or add the toppings after you transfer it into a serving bowl. Enjoy!
If making ahead (up to 2 days ahead), make sure to have them in a heat safe dish so you can re-heat in the oven. Take them out 1 hour before heating (to bring it up to room temperature), If the potatoes seem dry after refrigeration, splash with more half and half on the top, heat in a 350-degree, preheated oven for 20-30 minutes or until hot through.