My favorite kind of potatoes used to be french fries. Since I discovered an ingredient to make mashed potatoes really creamy and smooth, my new favorite kind of potatoes are mashed!
To make them from scratch doesn't require too much time or effort. The "secret" ingredient is cream cheese! Most mashed potatoes I've had in the past didn't have a whole lot of flavor unless you put a ton of gravy all over it.
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one second grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
Now that you know what the "mystery" ingredient is, the next time you make mashed potatoes your family will be wondering what you added to make it so delicious! Keep them guessing - (it will be our little "secret").
6 large or 8 medium russet potatoes (peeled and cut in half)
2/3 cup milk
3 tablespoons unsalted butter or margarine (slightly softened)
3 tablespoons cream cheese (slightly softened)
1/2 teaspoon salt
1/8 teaspoon black pepper
Place peeled and cut potatoes in large pot and cover with water. Cook until potatoes are fork tender (about 20 minutes). Remove from heat, drain water and set aside. In microwaveable bowl, put the milk and butter or margarine. Heat in microwave about 45 seconds. Remove from microwave and put into pot with potatoes. Add the cream cheese, salt and pepper. Mash by hand with large spoon or use electric beater and cream together until fluffy. Serves 4-6 people.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/