Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds small red potato es cut into cubes, with or without peeling. 1/2- cup half-and-half or whole milk

  2. 8 ounces plain cream cheese cut into pieces

Instructions Jump to Ingredients ↑

  1. Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them & place in a large mixing bowl. Add half-and-half or milk, add in the cream cheese. Then add chives & season with salt & pepper, to your taste. Mix well, no need for gravy on these. May be topped with a little cheddar cheese & parsley. Lynn Byers McClellan


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