INGREDIENTS
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2 1/2 pounds Idaho Russet potatoes, peeled and cut into chunks
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1/4 cup (1/2 stick) butter, softened
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4 ounces cream cheese
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1/4 cup milk
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1/4 cup sliced chives or 4 scallions, sliced thin (optional)
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1 teaspoon salt
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1/4 teaspoon black pepper
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