2 1/2 pound of peeled, washed and boiled potatoes
2 ounces of Kite Hill Almond Cream Cheese
Salt and pepper to taste
1/2 tablespoon of onion and garlic powder
1/2 cup of chicken stock
2 tablespoons of evoo
Place prepped potatoes in a pot of cold water, salt the water and cover. Bring the potatoes to a boil and uncover and cook until tender. A knife cuts through. I used Maine potatoes so the skin is thin for easy peeling and they are usually small in size so once peeled I boil without cutting.
Once done drain and then put back into the hot pan and back onto the stove. Next add in the spices, evoo, and cream cheese.
Begin to mix and slowly add in the chicken stock until the potatoes start coming together. Don't add the stock to quickly you can't take the liquid out once its there and you don't want watery potatoes.
I served the mashed potatoes with my crockpot whole chicken. I layer the crockpot with 2 carrots, 2 celery, and 1/2 onion. I stuff the cavity with 1/2 lemon after I juice it over the chicken. Season the chicken with salt, pepper, dried parsley, garlic powder, paprika and cayenne. Turn the crockpot on 4 hours on high. Pull the chicken out and let rest for 20 minutes. You could serve these taters with any protein however....so good! Tonight I'm making shepherd pie...recipe to come!
Stacie A. Zamperini M.Ed.