Perfect Mashed Potatoes

- Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Yukon gold potatoes yield a texture that's just right for holding a pool of flavorful turkey gravy or melted butter.

Total time: 43 minutes
Yields: Makes about 6 cups


3 pounds Yukon gold potatoes

2 teaspoons salt, divided

1/3 cup butter

1/3 cup half-and-half

4 ounces cream cheese, softened

3/4 teaspoon coarsely ground pepper

How to Make It

Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.

Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.

Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.


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