Yukon gold potatoes with half-and-half and butter yield a texture that’s just right for holding a pool of flavorful turkey gravy or melted butter.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 teaspoons salt, divided
- 4 ounces cream cheese, softened
- 1/3 cup butter
- 1/3 cup half-and-half
- ¾ teaspoon coarsely ground black pepper
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Cook’s Note:
For stiffer mashed potatoes, use only 3/4 cup milk or cream. For richer potatoes, add another 2 tablespoons butter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 354 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat12g | 59% |
Cholesterol53mg | 18% |
Sodium923mg | 40% |
Total Carbohydrate42g | 15% |
Dietary Fiber4g | 13% |
Total Sugars0g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium34mg | 3% |
Iron0mg | 2% |
Potassium47mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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