Check out Holly Martin's take on a classic recipe that includes butter, cream cheese, and half & half. How could it not be delicious?
Ingredients:
6-8 Large Potatoes (different types best: russet, yellow, red)
¾ cup butter, unsalted + a few extra cubes for the top before the oven
8 oz cream cheese, softened
1/2-3/4 cup half & half, depending on consistency you like
1 tsp Lawry’s seasoning salt
½ tsp pepper
Steps:
Cube potatoes in similar size, small cubes. Put in large pot. Cover potatoes with cold water & bring to boil on medium-high heat.
Once at a boil, cook 25-30 minutes until fork tender. Drain through colander. Place
potatoes back in hot pot, allowing steam to cook off for about a minute.
Add butter, cream cheese, half & half – and mash with a potato masher! Add salt & pepper. Stir, but only until everything is mixed. Stirring too much can cause potatoes to get gummy.
Place in baking dish, add a few cubes of butter on top. Bake at 350 degrees, until warm and butter melted.