Categories: Sides

Ingredients

• 4 lbs. red potatoes, quartered
• 2 tsp chicken bouillon granules
• 8 oz. spreadable chive and onion cream cheese
• 1/2 cup half-and-half
• 1/4 cup butter, cubed
• 1 tsp salt
• 1/4 tsp pepper
• Chopped chives

Directions

1. Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until potatoes are tender, 15 to 20 minutes.

2. Drain and return to pan. Mash potatoes with the cream cheese, cream, butter, salt and pepper. Garnish with chives.

Email to a friend | Print this recipe | Back