Tuesday, September 11, 2012

Mashed Potatoes

Mashed Potatoes

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.


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