Here’s a quick way to spice up just about any dish: From fish, to beef, to chicken, to whatever. This recipe is for a single person (the lonely guy), so if you have company, just multiply the ingredients by the number of hungry guests.
Cook the potatoes in a pot of boiling water, until a paring knife or fork can be inserted with ease, about 20 minutes.
Drain the potatoes, and then return them to the pot, and cook a bit longer, until all the excess water is evaporated, about 1 minute.
Add the green onions (white parts), cream cheese, butter, mustard, salt, pepper, and cayenne.
Use a potato masher, and mash until you have the desired consistency.
Place into a serving dish, sprinkle with a bit of paprika, and finish with the chopped chives.
Chef’s Note: Why red potatoes? These are also called waxy potatoes. They have a thin, smooth skin and an almost waxy flesh. They are high in moisture and sugar, but low in starch. They work great in soups, casseroles, potato salad, and roasting, because they hold their shape. When you mash them, the results tend to be thick and lumpy. Which is perfect for this side dish.