Easy Cheesy Mashed Potatoes

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photo by:kraft

Go ahead and leave the potato skins on. Not only does it save on the prep time, but also adds valuable nutrients.

time

prep:

25 min

total:

25 min

servings

total:

8 servings, about 1/2 cup each

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a cook

posted:1/31/2006

anything with potatoes...I love it!! thanks

Teastal

posted:1/31/2006

Great recipe! I made a double batch and thus had only 12 oz of Velveeta left. Anyone that uses Velveeta knows that all you have to do is put it in a sandwich baggy and it will keep for a while. I use it on veggies, or buy a can or Rotelle and melt it down for Queso dip.

a cook

posted:1/31/2006

THERE SHOULD BE ANOTHER CHEESE THAT CAN BE USED INSTEAD OF VELVETA BECAUSE IF I BUY IT JUST TO MAKE THE MASH POTATOES, I WONT HAVE ANOTHER USE FOR IT BECAUSE I DONT USE VELVETA CHEESE. MAYBE ILL SUBSTITUTE ANOTHER CHEESE WITH THAT RECIPE.

hornfamily2910

posted:1/31/2006

I wish we could get recipes that don't waste so much in the ingredients ! Like 2oz of Velveeta, what do we do with the other 14 oz. ?? Unless you use it quick, it will spoil ! Thus adding $$$ to the Cost of the recipe !!

JackMaddox2

posted:1/31/2006

I don't use Velveeta or other processed cheeses; so I substituted extra-sharp cheddar. Outstanding flavor!

christmas76

posted:1/31/2006

About 25 years ago, one of my male friends made this recipe. He had bar-b-que chicken and a salad. It was delicious and have been making it ever since. You can also use it as an additional way to use left-over mashed potatoes.