"WE ALWAYS had mashed potatoes with our roast beef, only we called them 'creamed' potatoes, a cloud-like delight crowned with golden-brown gravy from the roast! Any kind of potato will do...the secret to making them light and fluffy is in the whipping!"
- 3-1/2 to 4 pounds potatoes, peeled and quartered
- 1/4 cup butter, cubed
- 1 ounce cream cheese, softened
- 1/3 to 2/3 cup evaporated milk or heavy whipping cream
- Salt and pepper to taste
- Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Beat on low speed or mash with potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy. Season with salt and pepper. Yield: 8-10 servings.
Originally published as Creamed Potatoes in Reminisce September/October 1993, p47
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