Yield: 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
1. 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.
2. 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.
3. 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.
After mom passed away I found where she had marked this recipe in the magazine.
Southern Living, DECEMBER 2009
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