No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. Mixing in the flavored cream cheese is a delightful twist.
—BEVERLY NORRIS EVANSTON, WY
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS (2/3 CUP EACH)
4 pounds red potatoes, quartered
2 teaspoons chicken bouillon granules
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup half-and-half cream
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
1. Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
2. Drain and return potatoes to pan. Mash with cream cheese, cream, butter, salt and pepper.