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Yield: 14 servings
[edit] Ingredients
10 |
Peeled potatoes -- cut in |
1 |
Inch cubes |
6 |
|
8 |
tablespoons Butter |
⅔ |
cup Milk or whipping cream |
3 |
ounces Cream cheese -- at room |
|
Temperature |
2 |
|
½ |
cup Minced chives |
1 ½ |
tablespoons Salt |
½ |
teaspoon Ground white pepper |
[edit] Preparation
Step 1 |
1. In a large saucepan cover potato cubes and garlic with water. Bring to a boil over medium heat, reduce heat to low, then simmer until tender and easily pierced with a sharp knife (30 minutes). |
Step 2 |
2. When potatoes are cooked, drain water. Press potatoes and garlic through a potato ricer or mash in their cooking pan. Stir in butter, milk, cream cheese, eggs, chives, salt, and pepper. Serve immediately or store in an ovenproof casserole. |
