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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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No need to peel the potatoesâin fact, this is the only way we make mashed potatoes anymore. Theyâre chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! âBeverly Norris, Evanston, Wyoming 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 |
Directions:
1. Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Yield: 12 servings (2/3 cup each).
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