- 5
Ingredients
- 4 large russet potatoes, washed and scrubbed
- 2 1/2 cup chicken broth (may need more)
- 4 tablespoons butter, plus more (room temperature)
- 4 oz cream cheese, room temperature
- 1/2 cup half n half, plus more (room temperature)
Preparation
Step 1
Instructions
Peel potatoes.
Slice each potato lengthwise in even slices
Place into a large pot and cover with chicken broth.
Bring to a light boil and then immediately reduce heat to a simmer.
Cook potatoes until super tender, about 20-30 minutes.
Drain potatoes in collider and return to hot pot.
Turn heat to medium and let potatoes steam for a minute to dry up some of the leftover liquid in the potatoes. (Be careful not to burn the potatoes) Reduce heat if needed.
Mash each potato once or twice just enough to break it up.
Sprinkle in the butter and cream cheese and let it melt.
Use a rubber spatula to gently toss the potatoes and incorpate the butter and cream cheese.
Add half n half.
Now gently stir the potatoes with a whisk until desired texture is reached. (Don't over due it)
Add more half n half to thin out the potatoes to reach desired consistency if needed.
Add more pieces of butter and let them melt without stirring.
Serve potatoes piping hot!
Instructions