Velvet Mashed Potatoes

Velvet Mashed Potatoes

They taste just like they sound—creamy, smooth and velvety!

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

12

servings

12
medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4
to 1 cup milk
1/2
package (8-ounce size) cream cheese, cut into cubes and softened
1/2
cup butter or margarine, softened
1/2
teaspoon salt
1/8
teaspoon pepper
  1. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  2. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
For a "no last-minute" mashed potato casserole, spoon prepared potatoes into greased 2-quart casserole; cover and refrigerate up to 24 hours. About an hour before serving, heat oven to 350°F, drizzle potatoes with 2 to 3 tablespoons melted butter and bake for 40 to 45 minutes until hot. Stir potatoes before serving. Now that's easy!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 4 g,),
  • Cholesterol 10 mg;
  • Sodium 230 mg;
  • Total Carbohydrate 28 g
    • (Dietary Fiber 2 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.