2 1/2 lbs small red potatoes or baby Yukon Gold Potatoes - Large Halved, Small Left Whole
1/2 c Cream or Half-and-Half
8 oz Cream Cheese
10 Chives - Finely Chopped
Instructions
Place the potatoes in a large pot with cold water. Once the water comes to a boil, add a generous amount of salt. Boil until the potatoes are tender when pierced with a fork, about 10 - 12 minutes.
Drain the potatoes and return them to the hot pot to let them dry out a bit. Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and freshly ground black pepper.
Originally Submitted
11/9/2008
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