Creamy, Fluffy Mashed Potatoes

Place Yukon Gold Potatoes (15 cups) in a large saucepan; add enough water to cover. Add Salt (to taste), stir, and bring to a boil. Reduce heat to medium-low, boil gently for 20 to 25 minutes or until potatoes break apart easily when pierced with a fork. Drain well.

Return potatoes to saucepan; mash potatoes with potato masher until there’s no lumps.

Add Butter (1 cup), Cream Cheese (1 cup), Kemps Half & Half (1 cup), and Ground Black Pepper (to taste). Continue mashing to make potatoes smooth and creamy. You may add more half and half or milk to make them creamier.

Serve warm.