Garden Veggie Mashed Potatoes
- Michelle Thomas
- Oct 6, 2017
- 1 min read
If there is one thing my family loves, it is potatoes. Mashed, fried, baked, au gratin.... Potatoes lol. My secret for extra rich, creamy mashed potatoes is cream cheese. These potatoes were rich and creamy, with a bit of unexpected zing.
Ingredients
*5 lb Russet Potatoes
*3 tbsp milk
*1 Stick butter
*1 container Garden Vegetable Cream cheese
*Salt and Pepper to taste
Directions
Wash, peel and dice potatoes to fairly uniform size to assist with even cooking.
Boil potatoes until soft, I let mine boil for 30 minutes. Once soft, drain potatoes thoroughly, then place in bowl with butter, milk, cream cheese and salt and pepper. These can be whipped with a hand mixer, or if you like they slightly chunkier like I preferred, use a hand masher.
These creamy potatoes are buttery, and have the unexpected tang of garden vegetable cream cheese. These had my family running back for seconds. I hope you enjoy them like we did!