Cheesy Smashed Potatoes

Name: Cheesy Smashed Potatoes
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H22M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
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

Getting reviews...

Level: Easy
Total: 30 min

Prep: 8 min
Cook: 22 min

Yield: 2 servings

Level: Easy
Total: 30 min

Prep: 8 min
Cook: 22 min

Yield: 2 servings

Ingredients

Deselect All

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.