Cream cheese, milk, and chives add richness and flavor to mashed potatoes. Try using unpeeled red rose potatoes for added color and nutrition.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2-1/2 pounds (about 8 medium potatoes, peeled and cut into 1-inch cubes)
- 1 (8-ounce) package cream cheese, cut into 1-inch cubes, at room temperature
- 3/4 to 1 cup hot milk
- 1-1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh chives
Preparation:
Cover potatoes with 2 inches of water. Boil gently until tender, 10 to 15 minutes. Drain and return to the pan.
Add cream cheese, milk, salt, and pepper to the potatoes and mash together until blended. It's okay if there are a few lumps. (If you don't want lumps, pass potatoes through a ricer instead of mashing before adding the rest of the ingredients.) Rewarm over low heat if necessary, then fold in the chives. Serve chive mashed potatoes hot.
Try using unpeeled red rose potatoes for added color and nutrition.
Yield: 8 servings
Add cream cheese, milk, salt, and pepper to the potatoes and mash together until blended. It's okay if there are a few lumps. (If you don't want lumps, pass potatoes through a ricer instead of mashing before adding the rest of the ingredients.) Rewarm over low heat if necessary, then fold in the chives. Serve chive mashed potatoes hot.
Try using unpeeled red rose potatoes for added color and nutrition.
Yield: 8 servings
