Another recipe my mother and I adapted from my grandmother. Add less half-and-half for sturdier potatoes, more for a creamier consistency. You can also substitute milk for the half-and-half or add shredded cheddar cheese or chopped chives to the potatoes after mashing.
9 large baking potatoes, peeled and cut into small cubes
1/2 cup butter, room temperature
8 ounces cream cheese
3/4 cups half-and-half, warmed
Salt and pepper to taste
2 tablespoons butter
Paprika, for dusting
Place potatoes in a large saucepan and add water to cover. Add a pinch of salt. Heat to boiling, then reduce heat, and simmer until potatoes are tender, but not mushy. Drain the potatoes thoroughly.
Place potatoes in a large mixing bowl. Cut the 1/2 cup butter and cream cheese into small pieces and add to potatoes. Mash potatoes, butter and cheese together or beat together with an electric mixer. Add half-and-half a little at a time until potatoes reach desired consistency (you may need a little more or a little less half-and-half).
Turn potatoes into a buttered casserole dish. Dot potatoes with butter and sprinkle with paprika. Reheat in a 350-degree oven for 10 minutes, or until slightly browned on top. Serves 10.
