Ingredients:
4 large Russet Potatoes (approximately 4 pounds)
½ cup (1 stick) butter
2 tablespoons cream cheese, softened
Course Ground Pepper – Season to taste
Salt – Season to taste
Milk 1/8 – ¼ cup, hot
Directions:
Peel Russet Potatoes . Cut into about 1 inch cubes. Add
to a large pot with water and place
on a burner on a stove. Turn the burner on HIGH. Cover.
Boil until tender – about 20
minutes.
Drain water from pan – using
a colander.
Beat Potatoes with a mixer
(or a potato masher), add butter and
cream cheese. Beat again. Add salt
and pepper. Add milk as needed. Serve piping hot.
 |
| Ingredients |
 |
| Cutting the Potatoes |
 |
| Butter and Cream Cheese |
 |
| Potatoes Boiling |
 |
| Draining the Potatoes in the Colander |
 |
| Mashing the Potatoes |
 |
| Ready to Serve |
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