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.
Butter (1 cup)
Cream Cheese (1 cup)
Half and Half (1 cup)
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.