• 50minutes
  • 333calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 large potatoes , peeled and cut into 1 inch cubes

  2. 6 garlic cloves (or equivalent)

  3. 8 tablespoons butter

  4. 2/3 cup whipping cream or 2/3 cup heavy cream

  5. 3 ounces cream cheese

  6. 2 eggs

  7. 1/2 cup minced chives

  8. 1 1/2 tablespoons salt

  9. 1/2 teaspoon white pepper

Instructions Jump to Ingredients ↑

  1. Using a large pot, cover potato cubes and garlic with water.

  2. Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).

  3. Press potatoes and garlic through a ricer.

  4. Stir in the rest of ingredients using a wire whisk.

  5. Serve immediately or store in an ovenproof casserole dish.

  6. This can be prepared up to a week ahead and frozen.

  7. If defrosted warm potatoes at 350°F for 30 minutes.

  8. If frozen warm at 350°F for 75 minutes.

  9. (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).


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