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Rachael Ray's Mashed Potatoes with Cream Cheese and Chives


Mashed Potatoes with Cream Cheese and Chives
Serves 4
Tags: sides cheese potatoes boil
Rachael Ray
on 09/03/07
Get recipes for the other dishes at Rachael's Thanksgiving table:
Two Small Roast Turkeys
Elsa's Poulet Sauce
Apple and Onion Stuffin'
Roasted Butternut Squash
Brussels Sprouts with Pancetta and Balsamic Vinegar
Easy Peas'y
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Ingredients
2 1/2 pounds small red potatoes or baby Yukon Gold potatoes, large ones halved and small ones left whole
1/2 cup cream or half-and-half
8 ounces cream cheese
10 chives, finely chopped
Preparation
Place the potatoes in a large pot with cold water. Once the water comes to a boil, add a generous amount of salt. Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes.
Drain the potatoes and return them to the hot pot to let them dry out a bit. Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and freshly ground black pepper.

 
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