Creamy Mashed Potatoes with Chives

Creamy Mashed Potatoes with Chives
Photo by Karry Hosford


  • 3 pounds peeled Yukon gold potatoes, quartered
  • 2/3 cup (5 ounces) light cream cheese with chives and onions
  • 1 teaspoon salt
  • 2/3 cup fat-free milk

Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer for 10 minutes or until tender. Drain. Return potatoes to pan; add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended.

View full recipe at My Recipes


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