Velvet Mashed Potatoes

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

Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add
potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or
until tender; drain. Shake pan with potatoes over low heat to dry.

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, margarine, salt and pepper. Beat vigorously until potatoes are
light and fluffy.

*If using spread, use only stick that has more than 65% vegetable oil.

Note: For the fluffiest potatoes, use a hand-held potato masher or
electric mixer.

Makes 12 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.