3-5 lbs Yukon Gold potatoes
1/2 stick butter
8 oz cream cheese, room temp
First put on the potatoes. Give them a rinse and cover with water whole and unpeeled. Bring to a boil and start checking at about 10 minutes because we want them out of the bath when they are just done and not verging toward that dangerous moment when the starches will turn to sticky goo in the mixer. To figure out about that perfect moment to cut the heat, here's the test.
one or two potatoes with a paring knife and if it slips in fairly
easily then lift one of the potatoes out. It should hang on for just a
second and then slide back into the water. Not done enough if it doesn't
slide off. Probably need to get them out quicker next time if they're
so soft you can't lift one out on the knife. If you've ever left
potatoes boiling for too long and then tried to mash them, you know why
this step matters. You could hang wall paper with the paste that results
from overdone potatoes which will turn even stickier when beaten.
like to go off and leave these cooling in a colander until they're just
cool enough to hold for peeling. This step goes fast with Yukon golds since they
have such thin skin it will all pull off in a single piece of two with a
little scrape of the knife. Forget the vegetable peeler; it's useless
these a good sprinkle of salt, say a tablespoon or so and nearly as
much pepper. Set the beater to medium and let it turn just enough to
break everything up. Don't walk away! They will still be plenty lumpy when you throw in the butter and
cream cheese. If the potatoes are stil hot they will melt everything
down easily. If you've let them completely cool, then give both butter
and cr cheese about 30 seconds or so in the microwave to be sure they're
softened and then mix all together at medium speed until just
Butter one large dish (9x13 or bigger) and layer in the potatoes; keeping them 3" deep or less is best. Then rub a little soft butter over the top. Bake at 350 for 30-45 mintues until they're just slightly browned.
They will hold in the fridge just like this for several days or will hold before baking as well.
Jan Burke. http://dailydishinblog.blogspot.com/