Don’t buy the instant potatoes this year; simply follow these easy steps and have yummy homemade mash potatoes in about 30 minutes.
4-6 medium red potatoes
½ cup of milk
½ cup of butter
½ pound of graded pepper jack cheese
1 can of Campbell’s Cream of Mushroom Soup
Boil and chop:
Wash the potatoes and cut them into 2-inch cubes (leave the skin on the potatoes). Pour the cut potatoes into a large pot, fill it with water and place it on the stovetop on high. When the pot starts to boil, set the timer for 25 minutes. Keep the potatoes on the burner on high.
Drain and mash:
Pour the potatoes into a strainer and let them cool for a moment. Next, pour the potatoes into a large mixing bowl and lightly mash the potatoes with a fork.
Mix it up:
Add ½ cup of butter to the potatoes. Be sure to cut the butter up into small slivers in order to help it blend more easily. Next, add the cream of mushroom soup, ½ cup of milk and ½ pound of graded pepper jack cheese. Blend it all up with a hand mixer until it is creamy.
Contact CU Independent Staff Writer Heidi Glauser at Heidi.email@example.com.