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Mashed Potatoes (That Stand Up To Gravy)

 JayRogers
Prep Time
0
min.
Total Time
20
min.
Servings

0

What You Need

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Make It

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  • Peel (or use red ones and keep the skins) chop and boil the potatoes (the smaller the pieces the faster they cook and the easier they are to mash). Drain and return potatoes to the hot pan, which allows more of the water to boil off.
  • With the pan still hot drop a blob (this depends on your personal preference of thick/thin and how many potatoes you have) of Philly Cream Cheese and mash it into the potatoes (I use a regular potato masher).
  • Salt and pepper to taste.

Notes

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.

Ratings & Reviews

Rated 5 out of 5 by from We have been making smashed tators this way since forever! We have been making smashed tators this way since forever! I use margarine and milk and cream cheese. Just sub some cream cheese for some margarine. Always good and always gone!!
Date published: 2011-03-06
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