Velvety mashed potatoes are essential for the holidays. Our secret? Cream cheese!!!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
This is the 6 person recipe. Start this recipe at the 1hr mark.
Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.
Combine potatoes, 1 tsp salt and enough water to cover (approx 3-4 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 12-14 min.
When potatoes are fork-tender, reserve 1 1/2 cups potato cooking water, then drain and return to the same pot (off heat). Using a potato masher, mash in 3/4 cup reserved cooking water, cream cheese, 3 tbsp butter and 1 tsp garlic salt. Stir in remaining chives and season with pepper.
Cover mash with a lid to keep warm. When ready to serve, adjust consistency by stirring in remaining cooking water, as desired. Transfer potatoes to a serving bowl.