Happy Thanksgiving!
Thanksgiving is one of my most favorite holidays of the year! From

Ingredients
- 5 pounds of russet potatoes, peeled
- 1 and 1/2 sticks of butter
- 1 8oz package of cream cheese
- 1/4 to 1/2 cup half and half
- 1/4 tsp salt
- 1/4 black pepper
- 1/2 tsp paprika plus more for garnish
Directions Boil the peeled potatoes in salted water. When soft, drain water and place the potatoes in an deep, oven safe casserole dish. On top of the potatoes, add 1 stick of butter, the cream cheese, and 1/4 of the half and half. Using and electric mixer, whip the potatoes until they are smooth or to your desired consistency. If they are too thick, add more half and half. (Note: these potatoes should not be “liquidy” but they may be more paste-like due to the cream cheese and butter) Then, add the salt, pepper, and 1/2 tsp of the paprika. Taste and add more salt and/or pepper if desired. Then, smooth the top of the potatoes until they are level. Take the remaining butter and cut it into thin pats. Evenly place the pats of butter on the top of the potatoes. Sprinkle the top with a thin layer of paprika. Cover. If serving soon, place directly into an oven heated to 350 degrees and allow to heat for approximately 30 minutes or until the sides are bubbling. If you are serving the next day, place the entire casserole dish in the refrigerator. When ready to re-heat, place the casserole dish in the oven and turn the heat to 350 degrees. Heat for approximately 60 minutes or until the sides are bubbling and the potatoes are heated through.