Smashed Potatoes

• 2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
• Table salt
• 1 bay leaf
• 4 tablespoons unsalted butter, melted and warm 1/2 cup cream cheese (4 ounces), at room temperature
• Ground black pepper
• 3 tablespoons chopped fresh chives (optional)

1. 1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf.
2. 2. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.
3. 3. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
4. 4. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt.
5. 5. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins.
6. 6. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).
7. 7. Adjust seasonings with salt and pepper; serve immediately.

red bliss potatoes, salt, bay leaf, unsalted butter, ground black pepper, fresh chives

Taken from www.epicurious.com/recipes/member/views/smashed-potatoes-52722341 (may not work)