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Ingredients
- 5 large potatoes, peeled and diced
- 3 tablespoons butter
- 8 ounces low-fat cream cheese (neufatchel)
- 12 cup 1% low-fat milk
- salt
Method
- Boil potatoes until they break with fork, drain water and return to pot.
- Return potatoes back to the burner and, continuously mixing, dry water out of potatoes.
- Remove from burner.
- Add butter and cream cheese, whip with mixer or mash by hand with potato masher until blended.
- Add milk and salt.
- Whip or mash until creamy with few lumps.
- If too sticky or too thick add 1/4 more milk then mix.
