Ingredients
10 peeled potatoes cut in 1 inch cubes
6 cloves garlic peeled
8 tablespoons butter
2/3 cup milk or whipping cream
3 ounces cream cheese at room temperature
2 eggs
1/2 cup minced chives
1 1/2 tablespoons salt
1/2 teaspoon ground white pepper
Preparation
1 In a large saucepan cover potato cubes and garlic with water. Bring to a boil over medium heat, reduce heat to low them simmer until tender and easily pierced with a sharp knife about 30 minutes. 2 When potatoes are cooked drain water. Press potatoes and garlic through a potato ricer or mash in their cooking pan. Stir in butter milk cream cheese eggs chives salt and pepper. Serve immediately or store in an ovenproof casserole dish.
