Ingredients
4 pounds red potatoes, quartered2 teaspoons chicken bouillon granules1 carton (8 ounces) spreadable chive and onion cream cheese1/2 cup half-and-half cream1/4 cup butter, cubed1 teaspoon salt1/4 teaspoon pepperChopped chives, optional
Preparation
Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes.
Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. If desired, garnish with chives.
