6Ingredients
410Calories
65Minutes

Ingredients

  • 5 pounds russet potatoes (peeled and cut into 2 inch chunks)
  • 12 tablespoons butter (1 1/2 sticks)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 8 ounces cream cheese (softened)
  • 1 cup half & half (heated)
Read Directions

NutritionView more

410Calories
Sodium18%DV430mg
Fat37%DV24g
Protein14%DV7g
Carbs14%DV43g
Fiber8%DV2g

PER SERVING *

Calories410Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat15g75%
Trans Fat
Cholesterol70mg23%
Sodium430mg18%
Potassium1010mg29%
Protein7g14%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

Yummly User
Jan C. 19 Dec 2015
Just delicious! The butter on top added a golden crust that was truly yummy! And, to be able to make them ahead of time, made my entertaining more delightful
Ashlee L. 2 Dec 2015
These are delicious and super easy to make. I decided to leave the skin on my potatoes. I also used a little less butter and black instead of white pepper, but they still tasted fantastic. Huge hit with the family!
Joan R. 29 Nov 2015
I have been making these for years. I add evaporated milk, in stead of Half and Half, and any kind of potato, but, otherwise the same. My family loves them and many have copied my recipe, over the years..
Sandra Minor 27 Nov 2015
These potatoes were the hit of the meal. I did change the potatoes to Yukon gold. Everything else was as listed. I would absolutely make them again. Thank you so much!