Creamy Mashed Potatoes

Adapted from The Pioneer Woman Cooks cookbook

5-6 russet potatoes
8 T margarine/butter plus 4 T (optional)
1-8oz package cream cheese (it helps if it is at room temperature)
1/4-1/2 cup milk/half & half
1-2 t seasoning salt (like Lawry's)
salt, to taste
black pepper, to taste

Preheat oven to 350 degrees.

1. Peel and cut your potatoes into chunks. Boil until fork tender.

2. Drain potatoes and return to your pot. Turn the stove on low and mash until most of the lumps are gone (and this allows the steam to escape).

3. Remove from heat and add margarine. Continue to mash.

4. Add cream cheese and continue to mash or stir until combined and melted.

5. Add milk and stir until creamy and/or desired consistency. Add more milk if you like them thinner.

6. Season with seasoning salt, salt, and black pepper. Be sure to taste and add more if needed.

7. Spoon mashed potatoes into a casserole dish and smooth the top. Dot with additional margarine if desired.

8. Bake* for 25-30 minutes.

*Pioneer woman said to cover but I didnt read this and baked them uncovered and they came out fine.