Mashed Pototoes with Cream cheese
2 1/2 pounds Russet, or baking potatoes, cut into chunks, about 8 cups
1/4 cup milk or half-and-half, or Mocha mix
1/4 cup butter
1 block 8oz Cream cheese
salt, ground black pepper to taste
Place potatoes in a 4-quart saucepan
bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
Drain potatoes thoroughly. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
Pairs Well With
Old Time family favorite