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Chive Smashed Potatoes Recipe

Chive Smashed Potatoes Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Yield: 12 servings (2/3 cup each).

Nutritional Facts

2/3 cup equals 219 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 428 mg sodium, 26 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Chive Smashed Potatoes

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Reviewed Mar. 30, 2016

"Delicious recipe! I made 1/3rd a recipe for the Cook's Corner ingredient/pantry challenge. I changed just one thing using olive oil instead of butter. I made my own spreadable cream cheese by microwaving regular and adding chives. Definitely a keeper!!!"

Reviewed Dec. 27, 2015

"Yummy! This was so nice. Loved the flavoured cream cheese in it. A definite winner for us. This is certainly one of the best potato recipes I have had. Thanks for a fantastic recipe! Didn't change a thing - perfect!"

Reviewed Apr. 15, 2015

"These are pretty tasty. The only change I made was halving the recipe."

Reviewed Jan. 6, 2013

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

Reviewed Nov. 22, 2012

"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."

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