In a large pot, add the potatoes and enough water to cover them by about an inch.
Bring to a boil, then reduce to a steady simmer, and cook until tender (about 15 minutes)
Drain the potatoes in a large colander and let them sit 5 minutes.
Add the potatoes back into the pot and mash (you can use a potato ricer instead at this point)
Heat the half and half until warm, then add it with the butter, cream cheese, seasoned salt and pepper mix well and continue mashing until smooth.
Devour.
Notes
How can I make mashed potatoes better?It sounds strange, but don't OVER mash. Using a stand mixer can make your potatoes gluey. No fun at all.Mix up the seasonings. Add a flavored cheese in place of the cream cheese (I like the Boursin garlic/herb flavor).Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!Should I soak my potatoes before making mashed potatoes?You can, but I don't. If you do - just soak them for 5 minutes and rinse. Doing so is a science thing - soaking cut potatoes removes excess potato starch. This means fluffy mashed potatoes (and not gluey!)What can you put in mashed potatoes instead of milk?Sour cream, half and half, yogurt - or just melted butter will all work if you don't want to use milk.What kind of potatoes are best for mashing?I love Yukon Golds and Russet Potatoes.Making aheadIf you are making these for a holiday - you can make them ahead. Simply pour the potatoes into a baking dish, and cover. Refrigerate. To serve - dot with butter, and bake in the oven until warmed through.A crock pot/slow cooker will also keep these warm if you make them earlier in the day.What do do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!Substitutions/Additions
Use sour cream or greek yogurt instead of half and half. Heavy cream can also be used
A little garlic powder when mashing will make these super tasty.