"No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming..."
INGREDIENTS
•
4 pounds red potatoes, quartered
•
2 teaspoons chicken bouillon granules
•
1 carton (8 ounces) spreadable chive and onion cream cheese
•
1/2 cup half-and-half cream
•
1/4 cup butter, cubed
•
1 teaspoon salt
•
1/4 teaspoon pepper