published by Christina88 on May 26, 2011
- 2 pounds baking potatoes, peeled and quartered.
- 1 (3oz) package cream cheese, softened to room temperature
- 1/2 cup hot milk
- 1/4 cup of sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Place the potatoes in a large sauce pan; add enough cold water to cover by one inch. Bring to a boil, reduce heat. Cover and cook 15 to 20 minutes, or until tender. Reserve 1/4 cup cooking water. Drain the potatoes.
- Return the hot potatoes to the pan. Mash with potato masher until smooth. Add the softened cream cheese and 1/4 cup milk, mashing the potatoes until the cream cheese is blended in. Add the remaining milk, sour cream, salt and pepper. Mash the potatoes until fluffy, adding some of the reserved cooking water if the potatoes are to stiff.