A delightful twist on classic mashed potatoes, featuring a creamy texture and a hint of fresh chives.
Peel and cut the potatoes into even chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft and easy to pierce.
Drain the potatoes thoroughly and return them to the saucepan. Shake the pan over low heat to remove excess moisture.
Drying the potatoes helps achieve a fluffier texture.
Mash the potatoes using a masher or electric mixer until smooth.
Avoid over-mixing to prevent the potatoes from becoming gluey.
Mix in the cream cheese until melted and incorporated.
Ensure the cream cheese is at room temperature for easier mixing.
Stir in the milk and fresh chives. Season with salt and pepper to taste.
Warm the milk slightly before adding to keep the potatoes hot.
Serve the mashed potatoes warm, garnished with additional chives if desired.
For a festive touch, sprinkle with a pinch of paprika or grated cheese.
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