Ingredients
Yield: 12 servings (serving size: ~ 2/3 cup)
· 5 pound bag of organic russet potatoes, peeled and quartered
· 8 oz. cream cheese, room temperature
· 1 cup half & half
· 1 Tbsp. butter
· ½ tsp garlic salt
· ¾ tsp freshly ground black pepper
· Chopped fresh chives (optional)
DirectionsPlace potatoes into a large Dutch oven and cover with water. Bring to a boil. Reduce heat to medium and cook for another 15 minutes or so until potatoes are tender. Drain in colander and return potatoes to Dutch oven. Add the cheese and the rest of the ingredients (except for chives), mash with a potato masher and mix until smooth. Garnish with chives if desired.
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