Mashed Potatoes with Onion & Chive Cream Cheese

Servings: 10

5 pounds Russet potatoes

2 chicken bouillon cubes

8 ounces onion and chive cream cheese

1 stick butter

½ to 1 cup sour cream

2 teaspoons Lawry’s Seasoned Pepper

1 teaspoon garlic salt

Wash and peel potatoes, then cut into 1 inch cubes. Place the potatoes into a large stockpot and cover with cold water and add both chicken bouillon cubes. Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender. Drain the potatoes well and return to the warm pot, or to a mixing bowl.

Add the cream cheese, butter, ½ cup of sour cream, and seasonings to the potatoes. Mash slightly to break the large potatoes up. Beat the potatoes with an electric mixer on medium speed until smooth and fluffy. (Note: I start with ½ cup of sour cream and add more as needed to reach desired consistency. You can use more than 1 cup if you like your potatoes a little more thin). Serve immediately while warm or make ahead, refrigerate and then reheat in microwave.

Carol Malsch

St. Louis