Four Cheese Mashed Potatoes
By: Anonymous
Published: Sunday, December 13, 2009 - 11:07pm

Ingredients




2 pounds russet or idaho potatoes, (about 6 medium), peeled and cubed
1 (1.6-oz) package four cheese, or alfredo pasta sauce
1/2 cup milk, or as necessary for desired consistency
3 tablespoons butter or margarine
3 tablespoons finely chopped parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Preparation

1 1. Place potatoes and about 1 inch water in 3-quart saucepan. Heat to boiling over medium-high heat. Reduced heat, cover and simmer 8 to 12 minutes or until potatoes are tender. Drain well; if desired, transfer potatoes to mixing bowl. 2 2. With potato masher or electric mixer at low speed, coarsely mash potatoes. 3 Add pasta sauce mix, milk and butter; mash or beat until smooth and fluffy. Stir in parsley; season to taste with salt and pepper. 4 Cooking Tips: Potatoes can become gummy when over-mixed using an electric mixer. Using a lower speed and keeping the beating time to a minimum will help to prevent the gumminess from forming. 5 Servings: 6