Instructions
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1
Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mix in thoroughly until the butter an cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.
2
If you want to make it into creamed spinach: add a bunch or two of cooked spinach.
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