Prep 15 mins
Cook 25 mins
The cream cheese makes the potatoes rich and creamy without being runny.
- 2 lbs yukon gold potatoes, chopped
- 1 teaspoon salt
- 4 tablespoons butter
- 4 ounces cream cheese
- 1⁄2 cup milk
- salt and pepper
- Cook potatoes in boiling salted water 20-25 minutes or until tender. Drain.
- Mash potatoes with salt and pepper, butter, cream cheese and milk.
- Serve hot with gravy of your choice.
I just made this up and would have posted it, but here it is! The only things I did differently were to use red potatoes, Smart Balance, and a generous sprinkle of granulated garlic. My whole family loved them--even the picky kids. The cream cheese is really the key ingredient--make them even richer than with sour cream.