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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 4 cups Peeled And Cubed Potatoes
- 4 cups Chicken Broth Or Stock
- 1/4 cups Chopped Onions
- 1/4 cups Chopped Celery
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Black Pepper
- 8 ounces, weight Cream Cheese (1 Block), Cut Into Chunks
- 1/4 cups Instant Mashed Potatoes, Any Flavor
Method
- In a large saucepan or Dutch oven, combine potatoes, broth/stock, onions, celery, salt and pepper.
- Bring to a boil and cook (with the lid slightly off so steam can escape) over medium heat until the potatoes are tender, about 20 minutes.
- Smash the potatoes with a potato masher until all large pieces are broken up. Reduce heat to low and add the cream cheese (works best if the cream cheese is at room temperature-I learned this the hard way). Heat, stirring frequently, until the cheese melts.
- Add the instant potatoes, cover, and remove from the heat. Allow to sit for 2-3 minutes.
- Stir and serve, garnished with extra cheddar cheese, scallions, bacon, etc.
