Recipe

The Queens Mashed Potatoes Recipe

Add Step-by-Step Photos	Lunchboxer / All my dishes 2 months, 2 weeks ago My mom made these once when I was a wee sprite and I never forgot them. You'll never make ordinary mashers again! My family inhales them, regardless of what else is on the table! In the rare event that you do have leftovers, they make excellent po... More Prep:1m Cook:1m Servings:6	Lunchboxer
	gives mashed potatoes an irresistable texture amp flavor

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Ingredients

1 bag baking potatoes (5 lb.), boiled & peeled

1- 8oz. cream cheese

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 whole eggs, slightly beaten

1-2 cups milk

1 stick butter or margarine

salt, to taste (go easy on salt, especially if your main dish is salty)

Chopped chives

Paprika

Directions

Peel potatoes, chop into chunks and boil till soft.

(NOTE: set aside potato water to use in baking potato bread!)

While still hot, put into large mixing bowl with butter/margarine, cream cheese & spices

In separate bowl, stir eggs with fork & 1 cup milk til just blended; Pour into bowl with potatoes. Add more milk if needed.

Turn mixer to medium to mash, or use a hand masher.

Blend till fluffy and well-mixed. Mine always turn out a bit lumpy, but we really like them that way.

Put potato mixture into a large baking dish, or two smaller ones.

Top with chives & paprika to fancy it up a bit.

Bake in oven for about 45+ minutes at 350-400 degrees till top is golden brown; potatoes will rise up to a very high pile, but sink a bit as it cools. They are so creamy-rich and delicious, so make extra if you're having a group dinner.

ANOTHER NOTE: for a quick version of these, you can use instant potatoes instead. Not the same, but it sure does dress up them dried thangs to party status.

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