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Chive Smashed Potatoes

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


  • 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
  • Chopped chives, optional


  • Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes.
  • Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Nutrition Facts
2/3 cup: 219 calories, 11g fat (7g saturated fat), 31mg cholesterol, 428mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 5g protein.

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  • annrms
    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!!!

  • Brossi
    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!

  • pajamaangel
    Apr 15, 2015

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

  • mreilly615
    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!

  • katlaydee3
    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.