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 pepper
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.
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.
Enjoy the Taste of
Recipe Courtesy of Katie Lee