Mashed Potatoes with Cream Cheese
- 2 1/2 lbs Yukon Gold potatoes, peeled, diced into 2-inch pieces
- 6 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup half and half, warmed
- Salt and pepper to taste
- Put potatoes into a saucepan. Add water until potatoes are covered.
- Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly.
- Rice potatoes in a large bowl.
- Add remaining ingredients and stir until thoroughly blended. Serve warm.