- 4 Yukon Gold potatoes
- 1 cup heavy cream
- 1 stick (4 ounces) butter
- 1 cup cream cheese, at room temperature
- Kosher salt and white pepper, to taste
Peel and cut each potato into 4 pieces, cover in a pot with cold water, and bring to a boil.
The potatoes are done when you can pierce them easily with a knife. Strain the potatoes and mash them in a large bowl.
In a separate small pot, combine the cream and butter and bring to a boil. Remove from the heat. Mix the liquid in with the mashed potatoes and add the cream cheese, mashing until well incorporated. Taste and season with salt and pepper.