smashed potatoes

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8


  • 3 lbs. small Yukon gold potatoes
  • kosher salt and cracked black pepper
  • 6 tablespoons unsalted butter
  • 1 cup half-and-half or heavy cream
  • 1 cup cream cheese, softened


  • Place 3 lbs. potatoes in a large pot and cover with salted cold water. The potatoes will soak up the salt like pasta making a big difference in flavor. Cover and bring to a boil. Cook until fork-tender, 20 to 30 minutes.
  • Drain potatoes, return to pot and allow them to dry. Melt 6 tablespoons butter with 1 cup half-and-half in a small saucepan over low heat. Add to potatoes along with 1 cup cream cheese and season with salt and pepper. Smash with a potato masher and set aside, keeping warm until ready to serve.


  • Serve with our Thanksgiving menu to complete the meal.


  • Potatoes can be fully made, cooled and stored in an airtight container in the refrigerator for up to 3 days. To reheat, place potatoes in a heatproof bowl covered in plastic wrap and warm over a pot of simmering water, stirring often.


Calories: 345kcal | Carbohydrates: 33g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 119mg | Potassium: 796mg | Fiber: 4g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 34mg | Calcium: 83mg | Iron: 1mg