No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist!
Ingredients
4 pounds red potatoes, quartered
2 teaspoons chicken bouillon granules
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
Chopped chives, optional
Directions
Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes.
Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Ingredients
- 4 pounds red potatoes, quartered
- 2 teaspoons chicken bouillon granules
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1/2 cup half-and-half cream
- 1/4 cup butter, cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Chopped chives, optional
Instructions
Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes.
Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Notes
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 12 servings.
