Ingredients

 
2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 teaspoon salt, plus 2 teaspoons 1 8-ounce package of cream cheese, cut into chunks 1/2 cup milk 1/4 cup unsalted butter, melted 1/2 teaspoon freshly ground black pepper2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 teaspoon salt, plus 2 teaspoons 1 8-ounce package of cream cheese, cut into chunks 1/2 cup milk 1/4 cup unsalted butter, melted 1/2 teaspoon freshly ground black pepper
 

Time:

Prep Time: 20 minutes Cook Time: 20 minutes

 

Serves: 4 to 6

You can find more in the book.

Creamy Mashed Potatoes

The first Thanksgiving I lived in New York, I decided to throw a dinner party for sixteen people.  I was still living amongst boxes and I bit off more than I could chew, so to speak.  I was running around like a chicken with its head cut off when my friend Kevin jumped in and offered to make the mashed potatoes.  I actually liked his method better than my own and now, I always make Kevin’s mashed potatoes.

Place the potatoes in a medium-size pot. Cover the potatoes with cold water and add 1 teaspoon of salt.  Bring the water to a boil over medium-high heat.  Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes.  Drain.

Return the potatoes to pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper.  Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps.  Adjust seasoning to taste.