Total Time
24mins
Prep 9 mins
Cook 15 mins

Very easy and delish and quick!!! :)

Ingredients Nutrition

Directions

  1. Peel the potatoes and cut them into slices.
  2. Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked.
  3. Drain and mash.
  4. Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed.
  5. Sprinkle the chives over and serve.
Most Helpful

5 5

A quick & easy side dish! I scaled the recipe in half, used 1% milk, low fat sour cream & light cream cheese - it still tasted good. I substituted chopped green onions (no chives on hand) & omitted the chilies. Thanx Fay!

5 5

I chose this recipe since it did not need to baked unlike other cream cheese mashed potato recipes. I used 5 small russets since they were on sale this week at the market... I used organic 2% milk, butter, full fat sour cream and cream cheese and fresh chives from the garden. I also added in 2 cloves of garlic to the potatoes as they boiled... I chose to chop the potatoes into chunks rather than slices and boiled for 17 minutes... I used my mixer to incorporate all the ingredients and they were so silky smooth and delicious... I wouldn't change a thing... a great side to Eye of Round Crock Pot Roast... thanks for sharing!!!

5 5

Wow, these were perfect. I didn't tinker with this recipe at all, which is unusual for me-- all the amounts were dead accurate! I used real butter but substituted neufchatel cheese, fat free sour cream, and nonfat milk for the other ingredients. Still, they tasted fat-laden and delicious. :) I loved the chives, and next time I'll try the suggested cilantro/mint combo. I'll also add the chiles, but didn't for the sake of my kiddo this time around. I made these ahead and popped them, tightly covered, in a slow oven to keep them hot. Thanks for posting!