recipe

These potatoes are guaranteed to be a smashing success!

safety
  • Uses the microwave
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 1 hour and 10 minutes
yield
  • Serves 4 to 6

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Prepare Ingredients

¼ cup
cream cheese
2 pounds
small red potatoes, unpeeled
1 teaspoon plus ½ teaspoon
salt, measured separately
1
bay leaf
2 tablespoons
unsalted butter, melted
2 tablespoons
chopped fresh chives
⅛ teaspoon
pepper

Gather Cooking Equipment

Medium bowl
Large saucepan
Paring knife
Ladle
Liquid measuring cup
Colander
Whisk
Wooden spoon
1
 
¼ cup
cream cheese

Place cream cheese in medium bowl and let soften on counter.

 
2
 
2 pounds
small red potatoes, unpeeled
1 teaspoon
salt
1
bay leaf

Meanwhile, place potatoes in large saucepan and cover completely with cold water. Add 1 teaspoon salt and bay leaf.

 
3
 

Bring to boil over high heat. Reduce heat to medium-­low and simmer gently until potatoes are soft and paring knife can be inserted very easily into potatoes, 35 to 45 minutes.

 
4
 

Turn off heat. Use ladle to carefully measure ¼ cup cooking water from saucepan into liquid measuring cup and set aside.

 
5
 

Carefully drain potatoes in colander set in sink (ask an adult for help). Discard bay leaf. Return potatoes to empty warm saucepan and let sit, uncovered, until potatoes look dry, about 5 minutes.

 
6
 
2 tablespoons
unsalted butter, melted
2 tablespoons
chopped fresh chives
½ teaspoon
salt
⅛ teaspoon
pepper

While potatoes dry, add melted butter, chives, reserved cooking water, ½ teaspoon salt, and pepper to softened cream cheese and whisk until smooth.

 
7
 

Use back of wooden spoon to smash potatoes in saucepan just enough to break skins. Don’t work potatoes too much (finished dish should be chunky).

 
8
 

Stir cream cheese mixture into potatoes until liquid has been absorbed and chunks of potatoes remain. Serve.