Thursday, 30 August 2012

Mashed Potatoes with Cheddar and Chives

 As my last post will tell you, we get a box of fruit and vegetables once a week from Boston Organics. This box contained chives, thus this recipe was followed and altered a bit.

These do not turn into potato pancakes well. I think it is the cheeses and cream.

  • 4 lb baking potatoes, peeled and cut into 2-in chunks
  • 10 oz sharp Cheddar cheese
  • 1/2 cup chopped fresh chives
  • 1/2 cup low fat sour cream
  • 1/3 cup low fat cream cheese
  • 3 TBSP butter
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
1) Boil potatoes in a large pot in water for about 20 minutes, or until tender when stuck with a fork.
2) Scoop off 1 cup cooking water and reserve.
3) Drain.

4) Return potatoes to the pot and add the water and the rest of the ingredients.
5) Mash.

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