Pw's Creamy Mashed Potatoes

I got a new cookbook from my mom for my birthday that I have been wanting ever since it came out.  I was so excited!  Thanks Mom!

The Pioneer Woman is awesome.  Her food is great, and her explanations make it so that everyone can do it.  Her book is full of amazing pictures, and it has been a delight to dig into.

Disclaimer: her recipes are NOT low fat.  :)  We're eating great and loving her recipes, but it's time to hit the treadmill.

5 lbs. russet or Yukon Gold potatoes
12 Tbs. butter (1 1/2 sticks) softened, additional 4 Tbs. (1/2 stick) optional
1 8 oz. pkg. cream cheese
1/2 to 3/4 cup half and half
1/2 tsp. seasoned salt
salt to taste
black pepper to taste

1. Bring a large pot of water to a slow boil over medium-high heat.
2. Peel potatoes and rise in cold water.  Chop into halves and/or fourths.
3. Add potatoes to the pot.  Bring to a full boil and cook for 20-30 min.
4. They are ready when you can slide a fork in with no resistance, and the potatoes should almost but not completely fall apart.
5. Drain in a large colander.
6. Return the potatoes to the pot and turn the heat on low.  With a potato masher, mash the potatoes over low heat to allow much of the steam to escape.  Continue mashing until all lumps are gone, about 2 minutes.  Turn off the heat.
7.  Add butter.
8.  Add cream cheese.
9. Next add the half and half and stir together.
10.  Add seasoned salt, salt, and pepper.  Be sure not to underseason.
11.  Spread the mashed potatoes in a 2 quart baing dish.
12.  If you want you can dot the top with butter slices.  At this point you can cover the dish tightly with foil and refrigerate for up to 2 days before baking.
13.  When you're ready, preheat the oven to 350, cover with foil, and bake for 25-30 minutes until warmed through.
14.  Serve piping hot!