Fill a large pot halfway with water and add a tablespoon of salt. Bring to a boil. Add the potatoes and boil until fork tender, about 15 to 20 minutes.
Drain the water and rice the potatoes back to the pot. See notes for pre-cooking instructions.
To the potatoes, add the butter, half and half, and cream cheese. Season with salt, Lawry's, and pepper to taste.
Notes
This can be made in advance by ricing the potatoes into a storage container and refrigerating. Before serving, reheat and season the potatoes according to the directions.