Creamy Mashed Potatoes

Creamy Mashed Potatoes

  • 4 medium potatoes, peeled and cubed
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 tablespoon milk
  • 3 ounces cream cheese, softened
  • 1. Place potatoes in saucepan and cover with water.
  • 2. Add salt and boil gently until potatoes are tender and break easily when pierced with fork. Drain.
  • 3. Place potatoes in mixer bowl. Add butter, milk and cream cheese. Beat until fluffy.
  • 4. Serve hot with gravy.
  • 5. Keeps well in refrigerator for several days.*
  • 6. To freeze: Place in freezer container and seal well. Thaw and heat when ready to use.
  • Serves 4

*Leftover mashed potatoes can be used in potato roll recipe.

Plain Mashed Potatoes: Omit cream cheese and increase butter to ¼ cup. Increase milk to 3 tablespoons.

Garlic Potatoes: To Step 3, add 1 teaspoon crushed garlic and sprinkle top with ¼ cup freshly grated Parmesan cheese.