Tuesday, September 11, 2012
Five pounds of Russet potatoes peeled, washed, and quartered. Boil until a fork comes out easily. But do not over cook, we don't want them to fall apart when the fork touches them.
Drain water off potatoes, and add 1 cube of softened butter, 1/2 package of softened cream cheese, (I use 4 oz. of cream cheese.) 1 can of evaporated milk, 1/2 cup regular milk, salt and pepper to taste.
Mash with a potato masher. I like to leave the potatoes a little lumpy- or you could use a mix master to make them extra smooth if that is what you prefer. Then put potatoes into a serving dish and dot with dabs of butter on top.