Mashed Potatoes

3 lbs               Idaho potatoes, peeled and cut into quarters

2 Tbl.               Salt

1 gallon           Water

1 /2 cup           Butter, cold

8 ounces         Cream cheese, softened

1 cup               Half and half, hot

1 1 /2 tsp.        Salt

1 tsp                Black pepper

In a large saucepot add potatoes and salted water. Cook at a low simmer to avoid potatoes breaking apart. When the potatoes are tender, carefully drain. Return potatoes to dry pot and place over heat for one to two minutes to remove all moisture.

Place potatoes a mixing bowl. Using a hand-held potato masher, mash the potatoes. Add cold butter as you begin to mash. Next, add cream cheese and mix until melted. Stir in the half and half, salt and pepper. Potatoes may be covered tightly and held in warm place for one hour before serving.

Yield: 10 servings