5 lbs yellow potatoes, peeled & quartered
3 T. salt
8 oz cream cheese (can use light)
1 1/2 cups half and half, at room temp
1 stick salted butter, at room temp
2-3 t. salt
1/2 t. ground pepper
In a large pot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20-30 minutes.
Drain the potatoes in a strainer and transfer to a large mixing bowl. Beat potatoes until mostly broken down. Add the cream cheese, half and half, butter, 2-3 t. salt and pepper to the potatoes. Mix all the ingredients on medium speed until thoroughly combined and the potatoes are smooth. Be careful not to over-beat the potatoes because they can become gummy.
