Creamy Mashed Potatoes

I grew up in family where potatoes were served with almost every dinner. When I met Mike he loved potatoes so much that he would eat potatoes for his dessert. Today you still can usually find some kind of potatoes on our table for dinner.

Mike loves a good baked potato, but for me I love mashed potatoes with butter or gravy, doesn’t matter to me as long as they are nice and creamy. I found several recipes that had cream cheese in them and so I decided to try it. I decided to add a little sour cream to the mix for a little additional flavor.

It is funny how sometimes the littlest and simplest things can make a difference. The potatoes turned out to be tasty and creamy. I love finding new ways to make potatoes. What is your favorite way to serve mashed potatoes? I would love to know.

Creamy Mashed Potatoes
Ingredients:
2 pounds potatoes (your favorite, mine are russets)
1/2 cup milk (more or less depending on how you like the consistency)
4 ounces of cream cheese at room temperature
1/2 cup sour cream
1 to 2 tablespoons chives
Cracked pepper and salt to taste
Directions:
Peel potatoes and cut into quarters. Rinse with water, put potatoes in large kettle and add enough water until potatoes are almost covered add salt to taste (I usually add about 1 tablespoon). Cook on medium or medium high for 25 to 30 minutes or until potatoes are fork tender. Drain water and mash with potato masher or an electric mixer; add the cream cheese, sour cream, and milk. Mash until cream and fold in chives and cracked pepper. Serve immediately.