You most likely have a recipe for mashed potatoes, but in case you don’t–here’s mine. They are dressed up with chives, garlic salt, loads of butter, and my secret ingredient cream cheese.
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.
