Garlic & Chives Mashed Potatoes – Delicious Even With Skin On!

Garlic & Chive Mashed Potatoes with SKIN ON for extra nutrition!

This recipe really is from my Aunt Donna! I changed it a little bit, just adding extra garlic and extra chives and I do like to leave the skin on my potatoes, people seem to like them just as well that way. You will need to make sure to scrub them really well with a vegetable brush and cut off any bad spots before cooking them.

The other change I made was to use Greek cream cheese, because it increases the protein and decreases the fat but has the same creamy, delicious flavor.

Enjoy!

–  Julie

Aunt Donna’s Garlic & Chives Mashed Potatoes

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• Author: Julie Lanford, MPH, RD, CSO, LDN
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 1x

Ingredients

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• 8–10 potatoes (Russet – or equivalent volume of red, leave skin on if possible!)
• 8 oz reduced free cream cheese or Greek cream cheese (I like to use Greek for twice the protein)
• 1 cup fat free sour cream
• 5 garlic cloves (or more, if desired!)
• chives
• salt
• pepper

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Instructions

1. Scrub, wash and boil the potatoes. Or slice them and cook in a pressure cooker for 10 minutes.
2. Mash them along with all other ingredients, adding skim milk if needed to make creamier.
3. Place all ingredients in a 2 qt. casserole dish and bake at 350 degrees for 30 minutes.