• 3-1/2 pounds russet potatoes, peeled, cut into 2-inch chunks
  
• 1/2 cup whole milk or half-and-half
  
• 10 1/2 ounces Herb & Garlic cheese spread (you can make your own or use a predone package)
  
• 1/8 teaspoon ground black pepper

Preheat oven to 350°F. Place potatoes in large saucepan and cook until tender. Drain. Return to saucepan. Add milk/cream; mash with mixer on medium speed until creamy. Mix in cheese and pepper until well blended. Spoon into shallow 2-quart baking dish or try fancy individual large shells, ramakins or any oven-proof. Bake approx 20 minutes, or until hot and slightly browning.