Creamy Chive Mashed Potatoes
- 2 lbs russet potatoes
- 12 cup low-fat cream cheese or fat free cream cheese
- 34 cup low-fat buttermilk (more or less depending on desired consistency of mashed potatoes)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons chives
- salt (to taste)
- pepper (to taste)
- Peel and cube potatoes and boil for twenty minutes in heavily salted water.
- Allow all the ingredients to come to room temperature while the potatoes are boiling.
- Drain the potatoes and in the bottom of the pot add butter and cream cheese.
- Place potatoes back into the pot, but make sure the stove is turned off.
- Using a hand mixer (if you do not want to do this in the same cooking pot you can use whatever bowl you choose) start "mashing" the potatoes.
- Add in chives and black pepper to taste and mix to desired consistency.
- Taste for salt level and if it needs more add it in at this point.
potatoes, lowfat cream cheese, lowfat buttermilk, butter, chives, salt, pepper
Taken from www.food.com/recipe/creamy-chive-mashed-potatoes-465118 (may not work)