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Back to Potatoes
12/18/2006
Lynn's
1
1/3 pounds potatoes (about 4 medium), cut into 1-inch cubes
1/2 cup nonfat cream cheese
1/4 to 1/3 cup 1percent milk
1/3 cup snipped fresh chives, or 2 tablespoons dried snipped chives
salt, to taste
pepper, to taste
1. In medium saucepan, cook potatoes in 2 inches boiling water, covered, about
12 minutes until tender; drain thoroughly, then shake potatoes in pan over low
heat 1 to 2 minutes to dry thoroughly.
2. Mash potatoes with electric mixer or potato masher.
3. Mix in cheese until melted.
4. Mix in remaining ingredients. (Do not overbeat.)
5. Stir gently over low heat just until heated through.
Failure
is the condiment that gives success its flavor.
- Truman Capote