Yukon Gold Mashed Potatoes with Half-and-Half and Butter

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

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

  • 2 teaspoons salt, divided

  • 4 ounces cream cheese, softened

  • cup butter

  • cup half-and-half

  • ¾ teaspoon coarsely ground black pepper

Directions

  1. Place potatoes and 1 teaspoon salt into a medium Dutch oven and cover with cold water over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.

  2. Return potatoes to the pot, still over the heat. Cook until water evaporates and potatoes look dry, about 3 minutes. Move potatoes to a mound on one side of the pot. Add cream cheese, butter, and half-and-half to the other side of the pot. Cook until butter melts and mixture starts to boil, 1 to 2 minutes.

  3. Remove from the heat. Beat with a hand-held electric mixer to desired degree of smoothness, 30 seconds to 1 minute; do not overbeat. Serve immediately.

Cook's Note:

For stiffer mashed potatoes, use only 3/4 cup milk or cream. For richer potatoes, add another 2 tablespoons butter.

Nutrition Facts (per serving)

354 Calories
19g Fat
42g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 354
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 53mg 18%
Sodium 923mg 40%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 13%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 1%
Calcium 34mg 3%
Iron 0mg 2%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love