5 pounds russet or Yukon gold potatoes
1 1/2 sticks (12 tablespoons) butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper
This dish can be made 1 to 2 days in advance. Follow the recipe up to putting the mashed potatoes in a baking dish and then refrigerate. Take the potatoes out of the fridge 2 to 3 hours before serving time. Bake in a 350-degree-oven until warmed through, 20 to 30 minutes.