- 1 lb potatoes (waxy, preferably around 2" in diameter)
- water (to cover)
- 1/2 t Salt (Table)
- 1 bay leaf
- 28 g butter (melted [2 T])
- 2 oz cream cheese
- salt (to taste)
- freshly ground black pepper
- 1/4 c water (reserved after boiling potatoes)
- 1.5 T chopped chives (fresh, optional)
Clean potatoes, but leave whole and with skin on. Put in a pot; cover with water by about 1". Add salt and bay leaf; bring to a boil. Cook until potatoes are tender, about 35 minutes.
When potatoes are tender (check by pushing a paring knife into a potato: should go in easily), reserve about 1/2 cup of water, then drain the potatoes and discard bay leaf. Put the potatoes back in the pot (with the heat turned off) for about 5 minutes to let them dry off some.
While they're drying, in a bowl mix together melted butter and cream cheese. Once thoroughly combined, add in salt and pepper to taste, 1/4 cup reserved potato water; combine, adding more potato water if necessary, until it reaches the consistency of sour cream. Add in chives, if desired. Stir to combine.
Smash the potatoes with the flat side of your spatula, pressing on them just until they break open. Add the cream cheese mixture, and fold into potatoes. Add more potato water if necessary, to reach desired consistency.
Serve and enjoy!
SJ Note 27 Apr 2011: This is really tasty! Definitely a keeper!
SJ Note 26 Jun 2011: Used fresh chives this time, definitely makes the dish something special.