2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
1 cup whole milk, at room temperature
4 ounces cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
kosher salt and black pepper
3 large eggs, lightly beaten
Directions
Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very
tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
Add the milk, cream cheese, butter,
2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until
smooth. Fold in
the eggs; transfer to a buttered
8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25
to 30 minutes (or
40 minutes if refrigerated before
baking).
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