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KP Mashed Potatoes

November 20, 2015
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You most likely have a recipe for mashed potatoes, but in case you don’t–here’s mine. They are dressed up with chives and garlic salt and of course have loads of butter! My secret ingredient–cream cheese! Serve these with just about anything, but these spuds are especially good with KP Chicken Tenders, Sweet & Sour Meatballs, Chicken Croquettes, Crunchy Ranch Baked Chicken, and Simple Grilled Salmon.

Ingredients:
6-8 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
1/2 cup cream cheese
1/2 cup whole milk (plus more if you want creamier)
Garlic salt and freshly ground black pepper, to taste (I like lots of both!)
3 Tablespoons fresh chives, chopped
1/3 cup butter

Directions:

  • Place cut potatoes in a large pot and cover with cold water.
  • Cover and bring to a boil over medium high heat.
  • Once boiling, remove cover and cook un-covered until fork tender, about 8-12 minutes. (Check potatoes a few times during cooking to avoid over-cooking.)
  • Drain completely and keep in same pot.
  • Put pot back on stove, but turn off heat. (You are done cooking the potatoes–just want to keep them warm at this point.)
  • Add cream cheese, milk, and butter.
  • Use either a potato masher or a electric mixer (for fluffier potatoes) to mash potatoes with other ingredients.
  • Add chives, garlic salt and pepper to taste.
  • Serve right away.
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