Shelly's Recipe

FOUR CHEESE MASHED POTATOES

Category: Mashed Potatoes

2 lbs russet or Idaho potatoes, (about 6 medium), peeled and cubed
1 (1.6 oz) pkg four cheese, or alfredo pasta sauce mix
1/2 cup milk, or as necessary for desired consistency
3 tbsp butter
3 tbsp finely chopped parsley
1/8 tsp salt
1/8 tsp ground black pepper

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.

With potato masher or electric mixer at low speed, coarsely mash potatoes. Add pasta sauce mix, milk and butter; mash or beat until smooth and fluffy. Stir in parsley; season to taste with salt and pepper.

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. Servings: 6