3 pounds Yukon gold potatoes 2 teaspoons salt, divided 1/3 cup butter 1/3 cup half-and-half 4 ounces cream

cheese, softened 3/4 teaspoon coarsely ground pepper Preparation 1 Peel, !oil " #rain Peel potatoes, and cut into 1-inch pieces !ring potatoes, 1 tsp salt, and cold $ater to cover to a boil in a medium-si%e #utch oven over medium-high heat &educe heat to medium-lo$, and cook 1' to 2( minutes or until fork-tender) drain 2 *dd +reamy &ichness &eturn potatoes to #utch oven +ook until $ater evaporates and potatoes look dry ,ound potatoes on 1 side) add butter, ne-t 3 ingredients, and remaining 1 tsp salt to opposite side of #utch oven +ook 1 to 2 minutes or until butter is melted and mi-ture boils 3 !eat .ntil /mooth &emove from heat) beat at medium speed $ith a hand-held electric mi-er 3( seconds to 1 minute or to desired degree of smoothness 0#o not overbeat 1 /erve immediately rack 1( minutes &emove from pan to $ire rack, and cool completely 0about 1 hour1