Cheesy Smashed Potatoes

1. 1

   Put the potatoes in a medium pot, cover with cold water and salt generously.

2. 2

   Cover and bring to a boil over high heat.

3. 3

   Cook until fork-tender, 20 to 30 minutes.

4. 4

   Drain the potatoes, reserving 1/4 cup cooking water.

5. 5

   Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.

6. 6

   Meanwhile, in a small saucepan set over low heat, melt the butter.

7. 7

   Stir in the half-and-half.

8. 8

   Add the butter mixture and cream cheese to the potatoes.

9. 9

   Season with salt and pepper.

10. 10

    Smash with a potato masher or large fork.

11. 11

    If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time.

12. 12

    Taste and add more salt and pepper, if needed.

13. 13

    Serve warm.

14. 14

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.