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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We dont have Mashed Potatoes very often so when I do them up, I do them all the way. These taters hold gravy very well. I used them for the Swiss Hamburger Gravy. Ingredients:
10 idaho potatoes |
2 tsp salt (for potato water) |
2 sticks butter or margarine, cut into pats |
8oz brick cream cheese, cubed |
milk (do not use the potato water) |
salt and pepper to taste |
Directions:
1. Peel potatoes and cut into large cubes
2. In large pot add potatoes, cover with water and add salt.
3. Boil until fork tender (about 10-12 minutes)
4. Drain very well in strainer
5. In cooking pot, put in the cream cheese and butter/margarine. The warm pot will help soften the cream cheese and butter/margarine.
6. Add potatoes to pot
7. With hand mixer start mixing the ingredients on medium
8. Add a splash of milk
9. Continue mixing on medium adding splashes of milk until you reach the consistancy you like
10. Beat on high for at least 3 minutes. This will peak the potatoes, get rid of the lumps and allows the starch to bind the potatoes.
11. Salt and Pepper to taste
12. These can also be taken to a pot luck in a crock pot just make sure you keep checking to see if it needs more milk.
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