8 ounces cream cheese, cut into 1-inch cubes, softened
2 1/2 pounds potatoes, peeled (*see notes) and cut into 1-inch cubes (about 8 medium)
3/4 cup milk (3/4 to 1)
1/2 cup snipped fresh chives
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
Servings: 8
1. Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to 12 minutes or until tender. Drain; return to pan.
2. Mash potatoes with electric mixer or potato masher, gradually stirring in cream cheese until blended. Blend in milk, chives, salt and pepper. Stir gently over medium heat until heated through. Serve immediately.
Preparation Time: 10 minutes
Start to finish: 30 minutes
Notes: *Potato peel is high in vitamins, minerals and fiber. For added nutrition and more convenient preparation, do not peel potatoes.
2 1/2 pounds potatoes, peeled (*see notes) and cut into 1-inch cubes (about 8 medium)
3/4 cup milk (3/4 to 1)
1/2 cup snipped fresh chives
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
Servings: 8
1. Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to 12 minutes or until tender. Drain; return to pan.
2. Mash potatoes with electric mixer or potato masher, gradually stirring in cream cheese until blended. Blend in milk, chives, salt and pepper. Stir gently over medium heat until heated through. Serve immediately.
Preparation Time: 10 minutes
Start to finish: 30 minutes
Notes: *Potato peel is high in vitamins, minerals and fiber. For added nutrition and more convenient preparation, do not peel potatoes.