Time:Prep Time: 20 minutes Cook Time: 20 minutes
Serves: 4 to 6
The first Thanksgiving I lived in New York, I decided to throw a dinner party for sixteen people. I was still living amongst boxes and I bit off more than I could chew, so to speak. I was running around like a chicken with its head cut off when my friend Kevin jumped in and offered to make the mashed potatoes. I actually liked his method better than my own and now, I always make Kevin’s mashed potatoes.
Place the potatoes in a medium-size pot. Cover the potatoes with cold water and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat. Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes. Drain.
Return the potatoes to pot and add the cream cheese, milk, butter, 2 teaspoons salt, and pepper. Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps. Adjust seasoning to taste.