Wednesday, 8 June 2016

Cheese & Chives Mashed Potatoes

Potatoes are one of my favourite foods, (I eat them like dessert y'all!) and I am a strong believer the only ingredients that should be added to mashed potatoes are milk and margarine...but since we are eating the last of our potatoes from last years garden, they are starting to taste quite bland and they need a little pick me up.  

So I tried this recipe for super last night, most of the family wasn't to fond of them because they don't like parmesan cheese, but there were a few of us who really enjoyed them!
these are super filling, so a little goes a long way!

3 lbs. potatoes, peeled and cut into 2-inch cubes
3/4 cup parmesan cheese, shredded
1/2 cup margarine
2 tsp. minced garlic
1/2 cup milk
4 oz. cream cheese
1/4 cup fresh chives
salt and pepper to taste

- Cook potatoes in water until they are soft, but not falling apart.
- Drain potatoes, put them back in the pot and cook on low heat with the lid on for about 2 minutes (this helps the potatoes dry out a little).
- Add all ingredients to potatoes and mash (or mix with a hand mixer) until well mixed.
- It is best to serve the potatoes right away, but if you need to, you can put them in a casserole dish and keep warm in the oven at a low temperature.