Mashed Potatoes with Cream Cheese

New version of old all-favorite dish. Mashed potato with cream cheese for more creamy and little sour taste. Recipe inspired by Rachael Ray show.

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2 1/2 pounds Russet potatoes
1/2 cup half-and-half
8 oz. cream cheese
10 chives, finely chopped

Put the potatoes in a large pot with cold water. Bring to boil, reduce heat, simmer, uncovered, until the potatoes are tender when pierced with a fork, about 15-20 minutes.

Drain the potatoes and return them to the hot pot to let them dry out a bit. Mash or rice potatoes into bowl, add half-and-half, cream cheese, chives, salt and freshly ground black pepper.

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