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| 2 ½ Pounds |
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White Potatoes, washed and peeled |
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| ¼ Pound |
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Unsalted butter, cut into pieces |
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| 1 8-oz |
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Package Cream Cheese, cut into pieces |
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| ¼ cup |
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Heavy Cream |
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Coarse Kosher salt and freshly ground black pepper |
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| 1 |
Cut potatoes into quarters, place them in large stockpot with water to cover and boil them for 30 minutes or until soft. |
| 2 |
Drain & mash pototaes with a masher or ricer |
| 3 |
While hot add the butter , cream cheese, heavy cream, and salt and pepper to taste. |
| 4 |
Whip until smooth with a wooden spoon. |
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| Servings: 10 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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