Katie Lee’s Creamy Mashed Potatoes

These are simple, but the cream cheese makes them to-die-for!

2 1/2 pounds Yukon gold potatoes, peeled and quartered
1 tablespoon kosher salt
One 8-ounce package of cream cheese, cut into chunks
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon freshly ground black pepper

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

Return the potatoes to the 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 the seasoning to taste.

YIELD: 6 CUPS (4 TO 6 SERVINGS)
PREP TIME- 20 M NUTES
COOK TIME: 20 MINUTES