Cheesy Smashed Potatoes

Total Time:
30 min
Prep:
8 min
Cook:
22 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3/4 pound small Yukon gold potatoes
  • Kosher salt
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup half-and-half
  • 2 ounces cream cheese, at room temperature
  • Cracked black pepper
Directions

Put the potatoes in a medium pot, cover with cold water and salt generously. Cover and bring to a boil over high heat. Cook until fork-tender, 20 to 30 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.

Meanwhile, in a small saucepan set over low heat, melt the butter. Stir in the half-and-half.

Add the butter mixture and cream cheese to the potatoes. Season with salt and pepper. Smash with a potato masher or large fork. If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time. Taste and add more salt and pepper, if needed. Serve warm.

Photograph by Anna Williams


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    This recipe is featured in:

    Valentine's Day