|
Enjoy this recipe from Harvest Kitchen.
Submitted by: Verona Haught from Londonderry, NH
5 to 6 potatoes, peeled and cut into 1-inch cubes
3-oz. pkg. cream cheese, thinly sliced and softened
3 T. butter, softened
4 to 5 T. half-and-half or milk
2 cloves garlic, minced
salt and pepper to taste
2 T. fresh chives, snipped, or 3 T. dried chives
Garnish: additional butter
Cover potatoes with water in a large stockpot over medium-high heat. Boil potatoes until tender when pierced with a fork, about 15 minutes once they begin to boil. Drain; mash with either a hand masher or
an electric mixer on medium speed. Add cream cheese, butter,
half-and-half or milk, garlic, salt and pepper. Mix well until butter
and cream cheese are melted. Fold in chives; top with a dollop or
two of butter. Serves 6. | |
|
|
Cover potatoes with water in a large stockpot over medium-high heat. Boil potatoes until tender when pierced with a fork, about 15 minutes once they begin to boil. Drain; mash with either a hand masher or
an electric mixer on medium speed. Add cream cheese, butter,
half-and-half or milk, garlic, salt and pepper. Mix well until butter
and cream cheese are melted. Fold in chives; top with a dollop or
two of butter. Serves 6. |
|
|