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10 large potatoes, peeled
2 cups milk, 2% or 3.25%
250-g block cream cheese, cut into cubes
1/4 cup butter
1 tsp salt
finely chopped chives, optional
Cut potatoes in half and place in a large saucepan. Cover with water. Cover and bring to a boil, then reduce heat to medium. Gently boil, partially covered, until potatoes are fork-tender, 25 to 30 minutes.
Just before potatoes are done, pour milk into a large bowl or measuring cup and microwave just until hot. Whisk in cream cheese and butter.
Drain potatoes well, then mash in saucepan using a potato masher. Or put through a ricer, then return to saucepan. Stir in hot milk mixture and salt. Top with snipped chives, if you wish. If making ahead, cover and refrigerate up to 5 hours. Reheat in microwave, stirring often and adding more milk, if needed.
Calories 320, Protein 7.4g, Carbohydrates 41.7g, Fat 14.5g, Fibre 3.2g, Sodium 384mg.
It just wouldn't be Christmas without a heaping bowl of light and fluffy spuds. While this version is a classic, check out the variations (below) for some interesting twists.
Skip the cream cheese and stir in 4 cups (1 L) grated old cheddar and 3 minced garlic cloves.
Stir in 1/2 cup (125 mL) chopped fresh basil or coriander and 1/4 cup (50 mL) grainy Dijon at the end of mashing.
Coarsely chop 3 whole roasted red peppers and stir in with 2 sliced green onions.
Instead of cream cheese, stir in 1/2 cup (125 mL) tzatziki and 1/2 tsp (2 mL) dried dillweed.
Skip the cream cheese and stir in 1/2 cup (125 mL) sour cream and 5 strips cooked, crumbled bacon.