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Chive Smashed Potatoes Recipe
Chive Smashed Potatoes Recipe photo by Taste of Home

Chive Smashed Potatoes Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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).
Originally published as Chive Smashed Potatoes in Simple & Delicious October/November 2012, p47

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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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