Velvet Mashed Potatoes

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

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 12

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
10 mg
10 %;
Sodium
230 mg
230 %;
Total Carbohydrate
28 g
28 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
4%;
Iron
2%;
Exchanges:
2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.