Cheesy Smashed Potatoes
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 345
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 65
- Sodium
- 558
- Total: 30 min
- Prep: 8 min
- Cook: 22 min
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.