- 1 large russet potato
- 1/4 C milk
- 1 Tbsp butter
- 1 Tbsp cream cheese
- salt and pepper to taste
2. Drain, return to saucepan, and shake over low heat for 1 minute. Remove from heat. Mash in remaining ingredients, leaving some potato chunks if desired.
Robyn's notes: he likes potato skin in his mashed potatoes, I can't have the skins, so I sometimes make two versions, peeling half the potato for mine and leaving the other half unpeeled for his. I make this regularly, and make it sized up a lot for large family get-togethers during the holidays (using 10-12 potatoes).
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
Post a Comment