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Velvet Mashed Potatoes

Betty Crocker Kitchens
Updated Jan 17, 2014
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They taste just like they sound—creamy, smooth and velvety!

Velvet Mashed Potatoes

  • Prep Time 10 min
  • Total 45 min
  • Servings 12
  • Ingredients 6
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Ingredients

  • 12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
  • 3/4 to 1 cup milk
  • 1/2 package (8-ounce size) cream cheese, cut into cubes and softened
  • 1/2 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  • Step 
    2
    Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

Nutrition

220 Calories
11 g Total Fat
4 g Protein
28 g Total Carbohydrate

Tips from the Betty Crocker Kitchens

  • tip 1
    For a "no last-minute" mashed potato casserole, spoon prepared potatoes into greased 2-quart casserole; cover and refrigerate up to 24 hours. About an hour before serving, heat oven to 350°F, drizzle potatoes with 2 to 3 tablespoons melted butter and bake for 40 to 45 ...
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