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Ingredients
- 2 1/2 lbs small yukon gold potatoes
- 1/2 cup half-and-half or 1/2 cup whole milk
- 8 ounces cream cheese
- 10 chives or 2 scallions
- salt and pepper
Method
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
- Mash potatoes with half-and-half or milk using a potato masher.
- Add in the cream cheese and smash until the cheese melts into the potatoes.
- Add chives or scallions.
- Season with salt and pepper, to your taste.
