Award Winning Mashed Potatoes
- 2 1/2
pounds Idaho Russet potatoes, peeled and cut into chunks
stick butter, softened
- 4 ounces cream cheese
cup sliced chives or 4 scallions, sliced thin (optional)
- 1 teaspoon salt
teaspoon black pepper
Place potato chunks in a soup pot and add just enough water to cover.
Bring to a boil over high heat and cook 20 to 25 minutes, or until tender. Drain well and return potatoes to pot. Place back on heat 1 minute to make sure all water is gone.
Add remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.
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