Herb Smashed Potatoes
photo by AZPARZYCH
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 5 lbs potatoes, peeled, cut into 1-1/2-inch chunks, 10 cups
- 1 -2 cup low sodium chicken broth
- 1 small onion, finely chopped, 3/4 cup
- 1 (4 1/2 ounce) container herb-and-black-pepper flavored spreadable cheese, crumbled
- 1 (3 ounce) package cream cheese, cut into pieces
- 2 -3 tablespoons chopped fresh chives
- 2 -3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- butter (optional)
directions
- In pot combine potatoes with salted water to cover. Bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
- Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture.
- Stir in remaining ingredients. Serve topped with butter, if desired.
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Reviews
-
AWESOME POTATOES!! I made these with boursin-pepper spreadable cheese and a shallot rather than an onion. I did add a little garlic salt with the pepper and salt. They pepper cheese gave it a strong pepper flavor and the fresh herbs were the perfect addition! Will be making these again!! Made for Everyday Holiday.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!