These aren’t your everyday Mashed Potatoes, they are a secret weapon for creating that special meal. My Daughter in Law, Michelle, called me after Thanksgiving last year asking for the recipe. Elizabeth, our granddaughter, asked her to make “my” mashed potatoes. Michelle made mashed potatoes for Elizabeth but they weren’t the same. Elizabeth is the self proclaimed Butter queen and these potatoes are her favorite. I wouldn’t even think of having a holiday meal without them.
- 5 lbs of potatoes, peeled and cut into 2” chunks
- 1 - 2 Sticks of Butter, 8 Tablespoons, softened
- 8 oz. Cream Cheese
- ½ to 1 Cup of Whole Milk, Cream or ½ & ½
- Salt and white pepper
- Put the potatoes the bottom of a 5-quart saucepan, add water to cover by at least 1 inch. Heat on medium high heat until the pot comes to a boil. Add 1 – 2Tablespoons of salt and reduce the heat to and keep the pot at a medium boil until the potatoes are tender, about 15 – 20 minutes.
- Strain the potatoes and return them to the pot. Mash them with a potato masher, and then add the butter, the cream cheese, ½ cup of milk or cream, season with salt and stir until incorporated. Add the milk in tablespoons until the potatoes reach the consistency you like. Adjust the seasoning to your taste. Put the potatoes in a serving bowl and top with butter and serve warm.