Four Cheese Mashed Potatoes

Photo: flickr user Ed Yourdon

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. 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. 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