Half-and-half and butter give Yukon gold potatoes the perfect texture to contain a pool of delicious turkey gravy or melted butter.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 teaspoons salt, divided
- 4 ounces cream cheese, softened
- ⅓ cup butter
- ⅓ cup half-and-half
- ¾ teaspoon coarsely ground black pepper
Instructions
- Place potatoes and 1 teaspoon salt into a medium Dutch oven and cover with cold water over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.
- Return potatoes to the pot, still over the heat. Cook until water evaporates and potatoes look dry, about 3 minutes. Move potatoes to a mound on one side of the pot. Add cream cheese, butter, and half-and-half to the other side of the pot. Cook until butter melts and mixture starts to boil, 1 to 2 minutes.
- Remove from the heat. Beat with a hand-held electric mixer to desired degree of smoothness, 30 seconds to 1 minute; do not overbeat. Serve immediately.
- For stiffer mashed potatoes, use only 3/4 cup milk or cream. For richer potatoes, add another 2 tablespoons butter.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 923 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |