Thursday, October 21, 2010

Smashed Potatoes and Cream Cheese

These potatoes are a perfect accompaniment to one of my freezer meals this month... Old Fashioned Meatloaf!
Smashed Potatoes and Cream Cheese (adapted from Rachel Ray)
Ingredients: 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces 1 TBSP Wildtree's Onion & Chive Blend (add more to suit your taste) Salt and pepper
Directions: Boil potatoes until tender, 15 minutes. 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 Onion & Chive Blend and smash until the cheese melts into the potatoes. Season with salt and pepper, to your taste.

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