SMASHED POTATOES

By LindaW1955

Ingredients

• 2 lbs red bliss potatoes, 2" diameter, unpeeled, scrubbed
• table salt
• 1 bay leaf
• 4 TBS butter, melted and warm
• 1/2 cup cream cheese (4 oz) at room temperature
• ground black pepper
• 3 TBS chopped fresh chives

Details

Servings 4
Preparation time 14mins
Cooking time 59mins

Preparation

Step 1

1. Place potatoes in large saucepan and cover w/ 1" cold water; add 1 tsp salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes w/ no resistance, 35-45 minutes (maybe less). Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5".

2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives and 1/2 tsp salt. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 TBS at at time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly w/ standing). Adjust seasonings w/ salt and pepper; serve immediately.