Philadelphia Cream Cheese, regular, low-fat or chive
Salt & pepper
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Let's Make It
Peel (or use red ones and keep the skins) chop and boil the potatoes (the smaller the pieces the faster they cook and the easier they are to mash). Drain and return potatoes to the hot pan, which allows more of the water to boil off.
With the pan still hot drop a blob (this depends on your personal preference of thick/thin and how many potatoes you have) of Philly Cream Cheese and mash it into the potatoes (I use a regular potato masher).