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I use Philly Cream Cheese in lieu of butter, milk, cream or half-and-half. I've tried this with the Low-Fat and it works, it doesn't work for the No-Fat.
You can even use the Chive Cream Cheese or add minced onion to the potatoes. They come out very creamy and they stand up to gravy...the well holds up through the last bite.
This is my secret to no fail mashed potatoes, even my father (his Irish compliment: you know they are home made because they have lumps) likes them this way. To get all the lumps out you can use a dinner fork but since I keep the skins I prefer a tiny lump.
I hope you like this. It's a great way to reduce fat in the potato so you can keep it in the gravy.