Perfect Mashed Potatoes

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• 3 pounds Yukon gold potatoes
• 2 teaspoons salt, divided
• 1/3 cup butter
• 1/3 cup half-and-half
• 4 ounces cream cheese, softened
• 1 teaspoon coarsely ground pepper

1. Peel potatoes and cut into 1-inch pieces. Bring potatoes, 1 teaspoon salt, and cold water to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on one side; add butter, next 3 ingredients, and remaining 1 teaspoon of salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.