Your cart is empty
Jessica Kelly
Cook
35m
Ingredients
Method
Turn cooking mode on
Step 1
Peel the potatoes and cut them into evenly sized pieces so they cook uniformly. Place them in a large pot, cover with water, and bring to a boil. Let them cook for about 30–35 minutes, or until they’re very tender—a fork should slide in easily, and the potatoes should be just shy of falling apart.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
5
lb
Russet potatoes, or Yukon Gold potatoes
3/4
cup
Butter, plus extra for topping
1
package
Cream cheese, 8-ounce, softened
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Jessica Kelly
Cook
35m
Ingredients
Method
Turn cooking mode on
Step 1
Peel the potatoes and cut them into evenly sized pieces so they cook uniformly. Place them in a large pot, cover with water, and bring to a boil. Let them cook for about 30–35 minutes, or until they’re very tender—a fork should slide in easily, and the potatoes should be just shy of falling apart.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
5
lb
Russet potatoes, or Yukon Gold potatoes
3/4
cup
Butter, plus extra for topping
1
package
Cream cheese, 8-ounce, softened
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
