Boiled red potatoes mixed with cream cheese, chives, milk and butter; then whipped until smooth and creamy.
If given the choice, I'd pick potatoes over rice a majority of the time and mashed potatoes are one of my favorites. Especially when paired with a roast like chicken or beef.
I had made smashed potatoes with chives a while back and they were so delicious that I decided to add chives in these potatoes too. These Cream Cheese and Chive Mashed Potatoes were incredible!
The chives gave it a slight oniony flavor and the cream cheese made them rich and smooth. I like to use an electric mixer to blend my potatoes; which really helped to make these mashed potatoes super creamy.
This recipe makes 4 cups or eight ½ cup servings and can be ready in about 40 minutes. ~Enjoy!
Suggested Equipment
- Chef Knife
- Cutting Board
- Medium Saucepan
- Pot Strainer
- Electric Mixer (or hand potato masher)
- Measuring Spoons
- Liquid Measuring Cup
- Serving Bowl
Ingredients Needed
To make these cream cheese and chive mashed potatoes you're going to need the following ingredients:
Red Bliss Potatoes: These potatoes have a softer skin and are starchy; which works well in this recipe to get the mashed potatoes extra smooth. You can use other potatoes with or without the skins removed. I used 6 medium sized potatoes in this recipe; which was approximately 1 ½ pounds.
Cream Cheese: Regular, light or whipped cream cheese can be used. As a substitution you can use sour cream, Greek yogurt, Neufchatel or Mascarpone.
Chives: You can use dried or fresh chopped chives.
Milk: Any form of milk, cream or non dairy alternatives can be used including broths like chicken or vegetable. Start with ¼ cup of milk and adjust accordingly; more/less depending on the thickness of the final mashed potatoes.
Butter
Kosher Salt
Black Pepper
With any recipe, substitutions will work, but they will not taste the same as originally intended.
How do you make Cream Cheese and Chive Mashed Potatoes?
Wash the skins of the potatoes; then cut the potatoes into quarters. Make sure they are similar in size so that the potatoes cook evenly.
Place the potatoes in a medium saucepan; then cover with cold water. Bring to a boil; then allow the potatoes to cook until they get fork tender (approx. 25 minutes).
Drain the water from the pan leaving the potatoes inside; then add the cream cheese, butter, milk, chives, salt and pepper.
Using an electric mixer, blend the potatoes on low setting until they are smooth and creamy. If you prefer, you can also mash the potatoes by hand. Place the potatoes in a serving bowl and serve hot.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Mashed Potato Recipes
- Creamy Garlic and Herb Mashed Potatoes
- Havarti Red Bliss Mashed Potatoes
- Irish Champ {Mashed Potatoes}
- Mashed Potatoes {Capital Grille Copycat}
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Cream Cheese and Chive Mashed Potatoes
Equipment
- Electric Mixer (or hand potato masher)
Ingredients
- 6 medium red bliss potatoes (approx. 1 ½ pounds)
- 2 ounces cream cheese (or 4 tablespoons)
- 1 tablespoon dried chives
- 3 tablespoons butter
- ¼ cup milk
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Wash the skins of the potatoes; then cut the potatoes into quarters. (Make sure they are similar in size so that the potatoes cook evenly).
- Place the potatoes in a medium saucepan; then cover with cold water. Bring to a boil; then allow the potatoes to cook until they get fork tender (approx. 25 minutes).
- Drain the water from the pan leaving the potatoes inside; then add the cream cheese, butter, milk, chives, salt and pepper.
- Using an electric mixer, blend the potatoes on low setting until they are smooth and creamy. (If you prefer, you can also mash the potatoes by hand.) Place the potatoes in a serving bowl and serve hot.
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