Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the pot and mash the potatoes. Add in the cream cheese, about ½ cup of the half-and-half, and the seasonings. Continue mixing until you are happy with the consistency. You can also add additional seasonings (sometimes I also add garlic powder).