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Chive Smashed Potatoes

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! —Beverly Norris, Evanston, Wyoming
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

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.
Nutrition Facts
2/3 cup: 219 calories, 11g fat (7g saturated fat), 31mg cholesterol, 428mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 5g protein.

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