Cheesy Smashed Potatoes

Directions

1. 1
   Put the potatoes in a medium pot, cover with cold water and salt generously.
2. 2
   Cover and bring to a boil over high heat.
3. 3
   Cook until fork-tender, 20 to 30 minutes.
4. 4
   Drain the potatoes, reserving 1/4 cup cooking water.
5. 5
   Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.
6. 6
   Meanwhile, in a small saucepan set over low heat, melt the butter.
7. 7
   Stir in the half-and-half.
8. 8
   Add the butter mixture and cream cheese to the potatoes.
9. 9
   Season with salt and pepper.
10. 10
    Smash with a potato masher or large fork.
11. 11
    If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time.
12. 12
    Taste and add more salt and pepper, if needed.
13. 13
    Serve warm.
14. 14
    Photograph by Anna Williams