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Chive Smashed Potatoes Recipe

Chive Smashed Potatoes Recipe photo by Taste of Home

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No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming

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Chive Smashed Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

4 pounds red potatoes, quartered
2 teaspoons chicken bouillon granules
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper

Directions

Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Yield: 12 servings (2/3 cup each).

Originally published as Chive Smashed Potatoes in Simple & Delicious October/November 2012, p47

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Chive Smashed Potatoes

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Reviewed on Jan. 06, 2013 by mreilly615

I made these for Thanksgiving and they were a huge hit. I was told by my kids to make these from now on!

Reviewed on Nov. 22, 2012 by katlaydee3

These are excellent mashed potatoes. I did peel maybe half of them but otherwise followed the recipe as written. It was a nice change for our Thanksgiving dinner.