Tuesday, May 31, 2011

M is for Mashed

 Mashed Potatoes


2 1/2 pounds Yukon Gold potatoes, peeled and quartered
1 teaspoon salt, plus 2 teaspoons
1 8-ounce package of cream cheese, cut into chunks
1/2 cup milk
1/4 cup unsalted butter, melted
1/2 teaspoon freshly ground black pepper

Place the potatoes in a medium-size pot.
Cover the potatoes with cold water and add 1 teaspoon of salt.
Bring the water to a boil over medium-high heat. 
Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes. 
Return the potatoes to pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper. 
Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps. 
Adjust seasoning to taste.

Enjoy the Taste of 

Recipe Courtesy of Katie Lee


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