Ingredients
The following ingredients have 4 Servings
- 5 pounds Yukon Gold potatoes (halves and quarter the large ones, peeled (optional), rough parts removed)
- 1 cup unsalted butter (room temperature, 2 sticks. divided, cut 1 stick into pats of butter)
- 3/4 cup half and half ((you can substitute the same amount heavy cream or a combination of both))
- 8 ounces regular cream cheese (1 block cream cheese. room temperature)
- 1 tablespoon Kosher salt (for salting the water for boiling the potatoes, plus more for seasoning and serving)
- 1/2 teaspoon fresh ground black pepper (1/2-1 tsp. amount to taste)
- 1/2 teaspoon seasoning mix (1/2-1 tsp. like Lawry’s Seasoning Salt, season all, you could do Italian seasoning, amount to taste)
- 1 cup turkey gravy (Brown or turkey gravy- for topping/serving, optional)
Instruction
- Fill a Dutch oven or large soup pot with water, add 1 tablespoon salt, add the prepared potatoes. Place on the stove top over high heat, bring to a boil and then reduce to a simmer, cooking for a total of 30 minutes or until the potatoes are fork tender.
- Drain the potatoes in a colander, allow them to steam for a few moments and then return them to the pot.
- Add 1/2 cup (1 stick) of unsalted butter and the 8 ounce block of regular cream cheese.
- Using a handheld electric mixer, combine the butter, cream cheese and cooked potatoes.
- Pour in the half and half, sprinkle in the seasoning mix and pepper and combine. Adjust flavors to taste.
- At this point you can top with the pats of butter, optional gravy, more salt and pepper to taste if you are serving right in the Dutch oven or add the toppings after you transfer it into a serving bowl. Enjoy!
