Ingredients

The following ingredients have 6 Servings
  • 3 lbs. yukon gold or russet potatoes (approximately 4-5 large potatoes), peeled and cut into 1 inch pieces
  • 3/4 cup unsalted butter, cut into 1-inch pieces
  • 1/4 cup (or 2 ounces) cream cheese
  • 3/4 cup half and half cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • fresh parsley, finely chopped (optional, for garnish)

Instruction

  • Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
  • Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
  • Add in the butter and cream cheese and use an electric hand mixer to mix until melted and incorporated  into the potatoes.
  • Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
  • Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.