| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds small red potatoes or baby Yukon gold potatoes
- 1/2 cup half-and-half or whole milk
- 8 ounces plain cream cheese or veggie cream cheese, cut into pieces
- 10 chives or 2 scallions, chopped or snipped with kitchen scissors
- Salt and pepper
Instructions
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 49 mg |
| Sodium | 630 mg |
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 49 mg |
| Sodium | 630 mg |
Reviews
So yummy!!! You really can’t go wrong! Next time I will try the Garlic and Chive cream cheese as another reviewer mentioned. For those who are saying the potatoes are bland, really salt your potato water prior to boiling and you will not have to add as much salt, if any, at the end.
Fantastic. I’ve messed around with this a few times and have found that using garlic and chive cream cheese works great. I remove about half the potato skins before boiling simply because I think it makes the dish a little more creamy and a tad less “rustic.” I also like the taste of buttermilk instead of milk or cream.
Awesomeness. I used Heavy Whipping Cream 1/4 cup and 1/4 of 2% milk because that is all I had….added 2 TBSP of butter and some cracked pepper to taste….turned out restaurant style. Love them! YUMMMMMY! Fatnng, but who cares.
Very good!!!
Th entire family and I loved it!
This recipe is SO good! It’s a perfect side dish to pair with an herb roasted chicken. Delicious!
This recipe is quick, easy, and delicious. What more can you ask for?
love it… easy and delicious!
This recipe will definitely become a regular in our house. Very creamy and tasty! Instead of chives I used dill instead, which brought out the flavor!
I made these potatoes tonight as a side to Ina’s Tuscan Lemon Chicken. Great smashed potatoes…a lot of flavor. I did add a little dill and I used russet potatoes because that’s what I had on hand. Easy recipe with a lot of flavor.