8 medium potatoes
1 - 8 oz package cream cheese (softened)
4 - Tbsp butter + small dollop
1 package Wind & Willow Bacon Stuffed Mushroom Appetizer Mix
½ cup heavy whipping cream
Peel and chunk potatoes, rinse in cold water and drain. Place in cooking pot. Personally, I prefer using my dutch oven. Cover potatoes with water, add half a teaspoon of salt, and a small dollop of butter. Bring to a boil. Cook until soft. Drain off water, and mash the potatoes thoroughly. Add cream cheese, butter, and the Wind & Willow mixture. Mix thouroughly. Add cream and mix again. Add milk a little at a time until the potatoes have reached your desired consistency. Taste to see if you need more salt ... adjust to suit your taste. Return to stove and heat, while stirring constantly. Dish out, serve and enjoy!